Lemonade Meringue Pie

• 3 eggs, separated
• 1 (4 5/8 ounce) package vanilla pudding mix
• 1 14 cups milk
• 1 cup sour cream
• 13 cup lemonade concentrate
• 1 teaspoon lemon juice
• 14 teaspoon cream of tartar
• 6 tablespoons sugar
• 1 (9 inch) pastry shells, baked

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

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

Taken from www.food.com/recipe/lemonade-meringue-pie-299539 (may not work)