This Lemonade Pie has a meringue topping to make it a beautiful sight as well as a delightful ending to your meal!
This Lemonade Pie has a meringue topping to make it a beautiful sight as well as a delightful ending to your meal!
Preheat oven to 350 degrees.
Combine sour cream and slightly-beaten egg yolks in a saucepan.
Stir in pudding mix, lemonade and milk.
Cook and stir until mixture thickens and boils.
Remove from heat and spoon into pastry shell.
Beat egg whites, vanilla and cream of tartar until soft peaks form.
Gradually add sugar, beating to stiff peaks.
Spread on top of hot filling, sealing meringue to the edges of the pastry.
Bake for 12-15 minutes.
Cool and chill.
Separate eggs while cold. Use a deep, narrow bowl and electric mixer. Add salt and cream of tartar when foamy. Add sugar when whites hold soft peaks. Bake on highest rack in oven. Cool baked meringue at room temperature, then refrigerate if necessary.
