Lemonade Meringue Pie for Escape From Mr. Lemoncello’s Library Book Week

I have another fun lemon recipe today to celebrate author Chris Grabenstein’s fabulous Escape from Mr. Lemoncello’s Library book launch week. Today is the last of these, but I wanted to include a link for Limoncello cake, which is not vintage, but has a delicious liqueur and would be fun to eat while reading this book!

But this gem of a recipe is from my 1978 Better Homes and Gardens All Time Favorite Pies! I love how the cover says 169 recipes. Is that a draw?

Here’s the recipe:

Pastry for Single-crust pie

3 eggs

1 cup dairy sour cream

1 4 1/2 – 5 oz. package regular vanilla pudding mix (as opposed to instant, I believe)

1 1/4 cups milk

1/3 cup frozen lemonade concentrate, thawed

Meringue for Pie

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge. Flute edge; prick pastry. Baste in a 450F oven for 10 – 12 minutes. Cool. Separate egg yolks from whites; set whites aside for meringue. For filling, in saucepan beat egg yolks slightly; add sour cream and vanilla pudding mix, stirring to mix well. Stir in milk and thawed lemonade concentrate. Cook and stir till thickened and bubbly. Pour hot lemonade mixture into baked pastry shell. Make Meringue for Pie using 3 reserved egg whites. (More on this below.) Spread meringue over hot filling; seal to edge. Bake in 350F oven for 12 – 15 minutes. Cool. Cover; chill to store.

Meringue: 3 egg whites, 1/2 tsp. vanilla, 1/4 tsp. cream of tartar, 6 tablespoons sugar

In mixer bowl beat the egg whites, vanilla, and cream of tartar at medium speed for about 1 minute or till soft peaks form. Gradually add the sugar, about 1 tablespoon at a time, beating at high speed about 4 minutes more or till mixture forms stiff, glossy peaks and sugar is dissolved. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in individual pie filling recipe.

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