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Lemonade Meringue Pie

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  Eggs 3 , separated
  Vanilla pudding mix 4 2⁄3 Ounce (1 Package, Cook And Serve)
  Milk 1⁄4 Cup (4 tbs)
  Sour cream 8 Ounce (1 Cup)
  Lemonade concentrate 1⁄3 Cup (5.33 tbs)
  Lemon juice 1 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Sugar 6 Tablespoon
  9 inch pastry shell 1 , baked

Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes.
Meanwhile, 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 the heat.
Gradually whisk 1 cup hot filling into egg yolks; return all to 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 form and sugar is dissolved.
Pour warm filling into pastry shell.
Spread meringue over the filling, sealing edges to pastry.
Bake at 350 degree 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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2667 Calories from Fat 1186

% Daily Value*

Total Fat 135 g207.5%

Saturated Fat 68.7 g343.3%

Trans Fat 0 g

Cholesterol 758 mg252.7%

Sodium 3228.2 mg134.5%

Total Carbohydrates 328 g109.4%

Dietary Fiber 0.02 g0.09%

Sugars 244 g

Protein 34 g69%

Vitamin A 42% Vitamin C 7.2%

Calcium 41% Iron 17.9%

*Based on a 2000 Calorie diet

Lemonade Meringue Pie Recipe