LEMONADE MERINGUE PIE
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. -Kay Seiler, Grennville, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the milk, sour cream and pudding mix until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. 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 evenly over filling, sealing edges to crust., Bake at 350° for 15-20 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 343 calories, Fat 15g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 256mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 0 fiber), Protein 6g protein.
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