FILLING:

1 c. sour cream
3 egg yolks, slightly beaten
1 pkg. (4 3/4 oz.) regular lemon pudding mix
1 1/4 c. milk
1/3 c. frozen lemonade concentrate, thawed
1 baked (9 inch) pie shell

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.

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract
6 tbsp. sugar

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.