You are here

Lemonade Meringue Pie

the.instructor's picture
<p><a href="http://www.flickr.com/photos/ryanh/3606222222/">Image Credit</a></p>
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Lemon

Rate It

Your rating: None
4.23
Average: 4.2 (15 votes)