Lemon Meringue Pie (Sour Cream)
	
	FILLING:
	
	1 cup      sour cream
	3          egg yolks -- slightly beaten
	1 pkg.     lemon pudding mix -- 4 3/4 oz
	1 1/4 cups milk
	1/3 cup    frozen lemonade concentrate -- thawed
	1          baked (9 inch) pie shell
	
	MERINGUE:
	
	3        egg whites
	1/4 tsp. cream of tartar
	1/2 tsp. vanilla extract
	6 tbsp.  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°F until lightly browned 12 to 15 minutes. 

	
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