1 (8 oz.) carton sour cream
4 eggs, separated
1 lg. package vanilla pudding mix
1 1/2 c. milk
1 (6 oz.) can frozen lemonade concentrate, thawed and undiluted
1/2 c. sugar
2 tbsp. cornstarch
2 tbsp. water
1/4 c. fresh lemon juice
9 inch deep dish pastry shell or 2 small size pie shells, baked
1/2 c. sugar
1/2 tsp. cream of tartar

Combine sour cream, egg yolks in medium saucepan, mixing well. Stir pudding mix, milk and lemonade. Mix 1/2 cup sugar, cornstarch, water and add to lemon mixture. Cook over medium heat stirring constantly until thick. Remove from heat, stir in lemon juice pour into pie shell.

Combine egg whites (room temperature) and cream of tartar, beat until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time beating until stiff peaks form. Spread over lemon filling sealing to edge of pastry. Bake at 350 degrees for 12 to 15 minutes. Cool to room temperature. Filling may be made in microwave stirring several times.