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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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Cooking time includes four hours of cooling. Ingredients:
3 eggs, separated |
1 (4 5/8 ounce) package vanilla pudding mix |
1 1/4 cups milk |
1 cup sour cream |
1/3 cup lemonade concentrate |
1 teaspoon lemon juice |
1/4 teaspoon cream of tartar |
6 tablespoons sugar |
1 (9 inch) pastry shells, baked |
Directions:
1. Place egg yolks in a small mixing bowl; let stand at room temperature for 30 minutes. Place egg whites in a large mixing bowl and refrigerate.
2. Meanwhile, in a large saucepan, combine the 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 heat gradually whisk 1 Celsius of the hot filling into the egg yolks; return the mixture to the pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat and gently stir in lemonade concentrate; keep warm.
3. Add lemon juice and cream of tartar to egg whites and beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form.
4. Pour warm filling into pastry shell. Spread meringue over filling, sealing edges to pastry. Bake at 350 for 15 - 20 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
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