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Lemonade Meringue Pie

 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
8 ServingsPrep: 30 min. Bake: 15 min. + chilling


  • 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


  • 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.

2 of 2

Lemonade Meringue Pie (continued)

Directions (continued)

  • 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. Yield: 8
  • servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.