Title: Lemon Meringue Pie (Sour Cream)
Categories: Dessert Pie
Yield: 1 Servings
| | | Filling: |
| 1 | c | Sour cream |
| 3 | | Egg yolks; slightly beaten |
| 1 | pk | Lemon pudding mix; 4 3/4 oz |
| 1 1/4 | c | Milk |
| 1/3 | c | Frozen lemonade concentrate -- thawed |
| 1 | | Baked (9 inch) pie shell |
| | | Meringue: |
| 3 | | Egg whites |
| 1/4 | ts | Cream of tartar |
| 1/2 | ts | Vanilla extract |
| 6 | tb | Sugar |
Combine sour cream and egg yolks. Stir in pudding mix, milk and
lemonade. Cook in top of double boiler, stirring constantly until mixture
thickens. Remove from heat and pour into pie shell. Set aside. Beat egg
whites, cream of tartar and vanilla until soft peaks form. Beat until
stiff, adding sugar, one tablespoon at a time. Spread over pie being sure
to touch crust to prevent meringue shrinkage. Bake at 350 degrees until
lightly browned 12 to 15 minutes. Recipe taken from "Pass the Plate", a
cookbook produced by Church Women and Friends of Christ Episcopal Church,
New Bern, N.C.