Zutaten für Lemonade Meringue Pie
- 1 cup sour cream
- 6 large eggs, separated (2 yolks, 4 whites)
- 3.4 ounces instant lemon pudding mix
- 1 cup frozen lemonade concentrate, thawed
- ½ cup milk
- 1 (9 inch) baked pie crust
- Vanilla
- 1 teaspoon cream of tartar
- ¾ cup granulated sugar
- ¼ teaspoon salt
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Zubereitung von Lemonade Meringue Pie
- Preheat oven to 350°F (175°C).
- In a medium saucepan, whisk together 1 cup sour cream and 2 large egg yolks.
- Add 3.4 oz instant lemon pudding mix, 1 cup lemonade, and ½ cup milk. Whisk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils. This should take about 2-3 minutes.
- Remove from heat and pour immediately into a 9-inch baked pie crust.
- In a clean, dry bowl, beat 4 large egg whites with a pinch of salt and 1 tsp cream of tartar until soft peaks form.
- Gradually add ¾ cup granulated sugar, beating until stiff, glossy peaks form.
- Gently spread the meringue over the hot lemon filling, sealing the edges to the crust.
- Bake on the highest rack of the preheated oven for 12-15 minutes, or until the meringue is lightly golden brown.
- Let the pie cool completely at room temperature before refrigerating for at least 2 hours to allow the filling to set completely.
Nutrition Information (Approximate per serving)
Sodium
94 g
Sugar
908g
Fat
275g
Carbs
109g
