Lemonade Meringue Pie

• 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

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 450u0b0 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 350u0b0 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.

pastry, eggs, milk, sour cream, vanilla pudding, concentrate, lemon juice, cream of tartar, sugar

Taken from www.tasteofhome.com/recipes/lemonade-meringue-pie/ (may not work)