Lemonade Meringue Pie
PREP: 30 min. BAKE: 15 min. + chilling
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.
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 concentrates
1 teaspoon lemon juice
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 pastry shell (9 inches), baked
Place egg whites in a small mixing bowl; let stand at room temperature for 30minutes. 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 5minutes. 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 formand 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.
From: Kay Seiler
Greenville, Ohio
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