Sour Cream Lemon Meringue Pie 

Sister Lindner is a dear friend from Atlanta...she is just a little slip of a woman...looks more like a teenage girl and that southern drawl just drips from her sweet little lips!!!! Sister's husband Bill is a Baptist Preacher and on Sundays after service, many gather at their home for a lovely potluck dinner. Once I was privileged to join them while on a visit and just swooned over this pie!!!! It has the smoothest lemon taste imaginable!! I've included a pie crust recipe that I just love...It is from a lady who has won so many Blue ribbons for her pies she could wallpaper her kitchen with them...when you taste the crust...you'll see why!! This recipe makes two pies.....you'll want them both, I promise!! --Chiqui

2 baked 9-inch pie shells, cooled

2 cups sugar
1/4 cup plus 2 Tbs. corn starch
1 stick butter, softened
2 Tbs. freshly grated lemon rind
1/4 cup plus 2 Tbs. FRESHLY SQUEEZED lemon juice
6 large egg yolks, beaten
2 cups milk
16 oz. carton sour cream

Place sugar and lemon peel into a processor and process until lemon peel is finely minced. Place sugar mixture in a heavy-bottomed saucepan. Add corn starch, butter and beaten egg yolks. Slowly stir in milk using a whisk over low heat, and stir constantly until thickened. This takes about 5-7 min. DO NOT SCORCH!! Cool completely in the refrigerator for at least 3 hours. When completely chilled, whisk in the sour cream and return to refrigerator while preparing the meringue!!

Preheat oven to 425F.
In a mixing bowl, combine the following:

6 large egg whites, room temperature
Pinch salt
1/4 tsp. cream of tartar

Beat well with electric mixer and slowly add in 1/2 cup granulated sugar. Beat until stiff, but not dry...just until meringue holds a stiff peak when beater is lifted. Divide the lemon filling between the cooled , baked crusts. Now top each pie with half of the meringue, making sure to seal the meringue all away around the edge of the pie touching the crust and mound high in the middle...use the back of a spoon to make little decorative swirls and peaks. Place pies in heated oven for about 6-10 minutes just long enough to set the meringue and slightly brown the top. Allow the pie to cool for at least 30 min before slicing. Chill any leftovers.

MADGE'S BLUE RIBBON PIE CRUST
Recipe from the book A TASTE OF AMERICA by Jane and Michael Stern

5 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
2 1/2 cups butter flavor Crisco shortening
1 tsp. vinegar
1 large egg

Mix flour, salt, and baking powder. Cut in shortening until mixture resembles cornmeal. In a one-cup measure, beat together egg and vinegar. Then fill up to 1 cup mark with cold water.

Mix together flour and egg mixture. It will be soft and sticky. Wrap dough in plastic wrap and chill 1 hour. Divide chilled dough into four (recipes says it makes 5 crusts, but I like a nice rim on my pies so I only get 4 out of a recipe). On a well floured surface, roll dough out to approx. 1/4" thickness 2-3 inches wider than your pie pan. (I like to roll my dough out onto floured plastic wrap or waxed paper, it makes it easier to transfer to pie plate) Lightly flour the pie pan and fit dough into pan. Crimp the edges of the pie into a decorate border. Prick the bottom and sides of pie dough with a fork and chill 1 hour. To bake, heat oven to 425F. Lightly dust pie with flour. Place a sheet of foil or parchment paper on top of crust (be careful not to crush border) and fill with raw beans or raw rice. Bake for 12 minutes. Remove from oven and carefully remove paper and rice. Cool completely. Extra dough can be refrigerated if used within 1 week or else freeze shaped pie shells wrapped well for 3 months.