In the Key Lime Meringue Pie recipe, sour cream is listed with the ingredients, but it is never mentioned in the directions?
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Merrill is a co-founder of Food52.
Haven't made this, but I would let the lime mixture cool fully after you add the zest, then stir in the sour cream and then fold in the whipped cream. It also looks like it's missing the step where you spread the mixture in the cooled pie shell, which I would do before you chill it for one hour.