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 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.