1 pkg. cook & serve vanilla pudding mix
1 1/4 cups milk
1 cup sour cream
1/3 cup thawed lemonade concentrate
1 teaspoon fresh lemon juice
1/4 teaspoon cream of tartar
1/3 cup sugar
1 (9-inch) pie crust-baked
Allow egg whites to stand in small bowl at room temperature for 30 minutes.
In a large saucepan, combine 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 heat. Gradually whisk 1 cup hot filling into egg yolks; return all to pan. Bring to gentle boil; cook and stir for 2 minutes, remove from heat and gently stir in lemonade concentrate, keep warm.
Add lemon juice and cream of tartar to egg whites; beat at medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time on high until stiff, glossy peaks form.
Pour warm filling into pastry shell. Spread meringue over filling, sealing edges to pastry. Bake at 350 degrees for 15 to 20 minutes or until golden brown; watch closely.
Cool on wire rack for 1 hour and refrigerate for at least for 3 hours before serving.
8 servings
"I never met a lemon pie of any kind that I did not like."~Adele Forbes
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