When my Grandpa talks to other people about the amazing qualities of his beautiful wife, he will invariably mention her sour cream lemon meringue pie. He’s smitten.
This cake I made for Liz’s birthday wasn’t attempting to become a cake version of my Grandma’s specialty pie when it started out. It wasn’t until it was frosted and my Grandparents came over that I realized I could call it this.
Then I made a meringue, put some orange jimmies in it, and slathered it all over the cake, and browned it.
I’m so happy that I did. Meringue is even better on a cake than it is on pies, I think.
But unless you have an occasion coming up that requires cake over pie, I really think you should be making Grandma’s specialty tonight instead.
Enjoy her amazing recipe!
Grandma Smith’s Sour Cream Lemon Meringue Pie
1 C sugar
1/8 tsp salt
2 heaping T cornstarch
1 1/2 C water
2 eggs, separated (reserve the whites for the meringue)
1/3 C lemon juice
1-2 T lemon extract
2 heaping T sour cream
Baked Pie crust
Meringue (recipe below)
Blend together sugar, salt, flour, and cornstarch. Stir in 1/2 C cold water. Heat rest of water before adding. Cook mixture slowly, over low heat, stirring constantly until thickened and clear. Add well beaten yolks; cook 1 minute longer. These steps can be done on the stove or in the microwave in short intervals, stirring often.
Cool slightly and stir in lemon juice, lemon extract, and sour cream. Pour into baked crust and cover with meringue. Sprinkle the meringue with sugar. Brown at 325º for 15-20 minutes.
Meringue: Beat the 2 egg whites with 1/2 t cream of tartar, and 2 T sugar until stiff peaks form.