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This lemon pie is piled high with a layer of billowy meringue.

Recipe by Gooseberry Patch December 2008

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Oxmoor House

Recipe Summary

Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Unroll piecrust according to package directions. Fit into 9" pie plate. Fold edges under and flute. Prick bottom and sides with a fork. Bake at 450 degrees until golden. Remove from oven and let cool on a wire rack. Reduce oven temperature to 350°.

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  • Whisk together sour cream and egg yolks in a medium saucepan; stir in lemon pudding mix, milk and lemonade concentrate. Cook over medium heat, whisking constantly, until thickened. Reduce heat to low and cook 2 minutes or until very thick. Remove from heat; cover and keep hot.

  • Beat egg whites, cream of tartar and vanilla at high speed with an electric mixer until foamy. Beat in sugar, one tablespoon at a time, until stiff peaks form. Pour hot filling into prepared crust. Dollop meringue onto hot filling. Lightly spread dollops together n decorative swirls, completely sealing meringue to pie-crust.

  • Bake at 325° for 22 to 25 minutes or until golden. Cool completely on wire rack.

Source

Gooseberry Patch Family Favorite Recipes

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