Lemonade Meringue Pie

By flour_arrangements

KAY SEILER • Grennville, Ohio
Lemonade concentrate and lemon juice give this special
pie an excellent citrus flavor. I also like to add some
lemon zest on top of the meringue.

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

Preparation

Step 1

1. 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.

2. 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.

3. 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.

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

5. 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.