Lemonade Meringue Pie

1. 1

   Place egg yolks in a small mixing bowl; let stand at room temperature for 30 minutes.

2. 2

   Place egg whites in a large mixing bowl and refrigerate.

3. 3

   Meanwhile, in a large saucepan, combine the pudding mix, milk and sour cream until smooth.

4. 4

   Cook and stir over medium heat until thickened and bubbly, about 5 minutes.

5. 5

   Reduce heat; cook and stir 2 minutes longer.

6. 6

   Remove from heat gradually whisk 1 Celsius of the hot filling into the egg yolks; return the mixture to the pan.

7. 7

   Bring to a gentle boil; cook and stir 2 minutes.

8. 8

   Remove from heat and gently stir in lemonade concentrate; keep warm.

9. 9

   Add lemon juice and cream of tartar to egg whites and beat on medium speed until soft peaks form.

10. 10

    Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form.

11. 11

    Pour warm filling into pastry shell.

12. 12

    Spread meringue over filling, sealing edges to pastry.

13. 13

    Bake at 350 for 15 - 20 minutes or until meringue is golden brown.

14. 14

    Cool on a wire rack for 1 hour.

15. 15

    Refrigerate for at least 3 hours before serving.

* Per serving · 4 servings · Values may vary.

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