Lemonade Meringue Pie

3 eggs, separated

1 package cook and serve vanilla pudding mix

1 ¼ cups milk

1 cup (8 oz) sour cream

1/3 cup lemonade concentrate

1 tsp. lemon juice

¼ tsp. cream of tartar

6 TLB sugar

1 pie crust (9 inches), baked (or pre baked kind)

Place egg whites in a mixing bowl; let stand at room temperature for 30 minutes, and place the yolks in another larger mixing bowl. Meanwhile, in a large saucepan; combine 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 the heat. Gradually whisk 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemonade concentrate; keep warm.

Add lemon juice and cream of tarter to the bowl of egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tbl at a time, on high until stiff glossy peaks form and sugar is dissolved.

Pour wam filling into pie crust. Spread meringue over the filling, sealing edges to pastry. 

Bake 350 for 15-20 minutes, or until meringue is golden brown. Cool on wire rack for 1 hour. Refirgerate for 3 hours before serving. 

(oh; lick any remaining meringue!)

The final product; a light and fluffy pie!

This post has been linked to Tempt my Tummy Tuesday, and Tasty Tuesdays