Lemonade Meringue Pie

• 1 cup sour cream
• 3 eggs, separated
• 4 1/2 ounces vanilla pudding mix
• 1/3 cup frozen lemonade concentrate, thawed
• 1 1/4 cups milk
• 1 9 inch pie shell, baked
• 1/2 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

1. Preheat oven to 350 degrees.
2. Combine sour cream and slightly-beaten egg yolks in a saucepan.
3. Stir in pudding mix, lemonade and milk.
4. Cook and stir until mixture thickens and boils.
5. Remove from heat and spoon into pastry shell.
6. Beat egg whites, vanilla and cream of tartar until soft peaks form.
7. Gradually add sugar, beating to stiff peaks.
8. Spread on top of hot filling, sealing meringue to the edges of the pastry.
9. Bake for 12-15 minutes.
10. Cool and chill.
11. Note: Meringues- How to Make Them Perfect: Separate eggs while cold.
12. Use a deep, narrow bowl and electric mixer.
13. Add salt and cream of tartar when foamy.
14. Add sugar when whites hold soft peaks.
15. Bake on highest rack in oven.
16. Cool baked meringue at room temperature, then refriegerate if necessary.

sour cream, eggs, vanilla pudding, frozen lemonade concentrate, milk, shell, vanilla, cream of tartar, sugar

Taken from www.food.com/recipe/lemonade-meringue-pie-56943 (may not work)