Average Rating  ? No. of Servings   8 Approximate Cost   $7.86 Comments:   Ingredients: 250.00 g   pastry - short sweet sheets   1.00 c   sugar   1.00 c   milk - blue   3.00   egg   50.00 g   butter   1.00 tbsp   lemon rind   0.33 c   lemon juice   1.00 c   sour cream   3.00 tbsp   icing sugar   0.50 tsp   vanilla essence - imitation   0.25 c   cornflour GF

Directions: Blind bake pastry cases - 200 deg. C. for 10 min, or until browned. Separate egg yolks and whites. In a large saucepan, combine sugar and cornstarch. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer (mixture will be very thick). Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Cover and cool completely. Fold in sour cream. Pour into pastry shell Beat egg whites until soft peaks from. Add vanilla. Gradually add icing sugar, keep beating until stiff and glossy peaks form. Spoon this over the lemon filling. Bake for 10-15 min at 200 deg. C or until meringue is lightly browned. Cool before serving.