Basic Sour Cream Pie

Ingredients

2 tablespoons freshly squeezed lemon juice
1 3/4 cups Roberts Half and Half
2/3 cup sugar
3 tablespoons flour
1/4 teaspoon salt
3 Roberts Eggs, separated
2 teaspoons vanilla extract
2 teaspoons freshly grated lemon or orange rind, optional
1-9 inch unbaked crust nutmeg, optional

Preparation

Combine lemon juice and half and half; set aside. Blend together sugar, flour and salt. Beat egg yolks slightly; stir in half and half mixture, dry ingredients, vanilla extract and, if desired, grated lemon or orange rind; blend thoroughly. Using clean beaters, beat egg whites until stiff peaks form; fold into egg yolk mixture. Pour mixture into unbaked pie crust and sprinkle with nutmeg, if desired. Bake at 425 for 10 minutes; reduce temperature to 325 and bake an additional 30 minutes, or until a knife inserted 1 inch from edge tests clean. Cool thoroughly. Serve with a favorite fruit sauce (such as Blueberry Sauce or Lemon Dessert Sauce). (Keep refrigerated.)

Yield: one 9 inch pie