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Lemonade Meringue Pie Recipe
Lemonade Meringue Pie Recipe photo by Taste of Home

Lemonade Meringue Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + chilling
MAKES: 8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 3 eggs, separated
  • 1-1/4 cups 2% milk
  • 1 cup (8 ounces) sour cream
  • 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
  • 1/3 cup thawed lemonade concentrate
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Nutritional Facts

1 piece equals 343 calories, 15 g fat (8 g saturated fat), 107 mg cholesterol, 256 mg sodium, 46 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour warm filling into pastry shell. Spread meringue evenly over filling, sealing edges to crust.
  6. 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. Yield: 8 servings.
Originally published as Lemonade Meringue Pie in Taste of Home April/May 2008, p37

Nutritional Facts

1 piece equals 343 calories, 15 g fat (8 g saturated fat), 107 mg cholesterol, 256 mg sodium, 46 g carbohydrate, trace fiber, 6 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemonade Meringue Pie

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MY REVIEW
Reviewed Jun. 23, 2014

I made this recipe yesterday. I followed every time-consuming step. I think there's an easier way to make this pie but I wouldn't bother because when I served it it was watery and didn't even have the consistency of pudding! I was so disappointed. It just didn't set up. I'm sticking to the old fashioned lemon meringue pie recipe of my mom's!!

MY REVIEW
Reviewed Sep. 2, 2009

The issue was April/May 2008.It has alot of good recipes.

MY REVIEW
Reviewed Aug. 10, 2009

Does anyone know which issue of Taste of Home this recipe came from? It had this pie and the slice 'n bake lemon gems on the cover and was titled "simply mouth-watering". I'd like to order a copy of the back issue. Thanks!

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