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“From Taste of Home / Kay Seiler. Cooking time includes four hours of cooling.”
4hrs 30mins
1 pie

Ingredients Nutrition


  1. Place egg yolks in a small mixing bowl; let stand at room temperature for 30 minutes. Place egg whites in a large mixing bowl and refrigerate.
  2. Meanwhile, in a large saucepan, combine the pudding mix, milk and sour cream until smooth. Cook and stir over medium heat until thickened and bubbly, about 5 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from heat gradually whisk 1 Celsius of the hot filling into the egg yolks; return the mixture to the pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat and gently stir in lemonade concentrate; keep warm.
  3. Add lemon juice and cream of tartar to egg whites and beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form.
  4. Pour warm filling into pastry shell. Spread meringue over filling, sealing edges to pastry. Bake at 350 for 15 - 20 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

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