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!)