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1
Heat broiler.
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2
Combine flour and 1/3 cup sugar in bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs.
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3
Place into ungreased 15x10x1-inch baking pan.
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4
Broil 3 to 4 inches from heat, watching closely and stirring every minute, 3-4 minutes or until golden brown and crunchy.
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5
Cool completely.
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6
Set aside.
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7
Heat oven to 275F.
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8
Generously spray 9-inch pie pan with no-stick cooking spray; set aside.
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9
Beat egg whites, vanilla and cream of tartar in bowl at low speed until foamy.
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10
Add 3/4 cup sugar gradually, beating at high speed until stiff peaks form and mixture is glossy.
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11
Spoon into prepared pan; spread meringue over bottom and up sides.
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12
Bake 1 hour without opening oven door.
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13
Turn off oven; let meringue shell stand in oven 1 additional hour.
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14
Remove from oven; cool to room temperature.
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15
Combine water, 1 cup sugar and cornstarch in 2-quart saucepan.
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16
Cook over medium heat, stirring constantly, 5-7 minutes or until mixture comes to a boil.
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17
Continue cooking 1 minute.
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18
Gradually stir 1/2 cup sugar mixture into beaten egg yolks with whisk.
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19
Gradually stir egg mixture into remaining hot mixture.
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20
Continue cooking stirring constantly, 2-3 minutes or until mixture thickens.
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21
Remove from heat.
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22
Stir in lemonade concentrate, 1 tablespoon butter and salt.
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23
Cover; refrigerate 1 hour.
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24
Stir sour cream into cooled filling mixture.
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25
Spoon cooled filling mixture into meringue shell; sprinkle with topping.
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26
Cover; refrigerate until serving time.
