Recipe: Lemonade Meringue Pie (using lemonade concentrate)

LEMONADE MERINGUE PIE

1 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups hot water
4 egg yolks, slightly beaten
2 tablespoons butter
1 (6 ounce) frozen lemonade concentrate, thawed
1 (9-inch) pie shell, baked

FOR THE MERINGUE:
4 egg whites, at room temperature (pasteurized)
1/4 teaspoon cream of tartar
1/2 cup granulated sugar

Combine 1 cup sugar, cornstarch and salt in a saucepan. Stir in the 1 1/2 cups hot water. Add the egg yolks, butter, and lemonade concentrate. Cook stirring constantly, over medium heat until the mixture comes to a full boil. Let boil for 1 minute (or until thickened). Cool to lukewarm. Spread in the pie shell.

TO PREPARE THE MERINGUE:
Add the cream of tartar to the egg whites. Beat until soft peaks form. Gradually add the 1/2 cup sugar, one tablespoon at a time, and continue to beat until stiff peaks form.

The filling should be cool when the meringue is spread on it. Put under the broiler just long enough to lightly brown the meringue.

Makes 8 servings
Source: Quick 'n Easy Home Cooking magazine, December 1995