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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
  • Total Time
    Prep: 30 min. Bake: 15 min. + chilling
  • Makes
    8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 3 large eggs, separated
  • 1-1/4 cups 2% milk
  • 1 cup 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

Directions

  • 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
1 piece: 343 calories, 15g fat (8g saturated fat), 107mg cholesterol, 256mg sodium, 46g carbohydrate (31g sugars, 0 fiber), 6g protein.

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