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Lemonade Meringue Pie




Source of Recipe


Taste of Home


Recipe Link: http://www.tasteofhome.com/Recipes/Lemonade-Meringue-Pie

List of Ingredients




3 eggs, separated
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
1-1/4 cups milk
1 cup (8 ounces) sour cream
1/3 cup lemonade concentrate
1 teaspoon lemon juice
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 pastry shell (9 inches), baked


Recipe



Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the pudding mix, milk and sour cream until smooth. Cook and stir over medium heat until thickened and bubbly, about 5 minutes. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Gradually whisk 1 cup hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemonade concentrate; keep warm.

Add lemon juice and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

Pour warm filling into pastry shell. Spread meringue over filling, sealing edges to pastry.

Bake at 350° for 15-20 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Yield: 6-8 servings.