#457 - Lemon Meringue Pie

(by Shirley McNevich)

Use our pie crust recipe #33 OR Pillsbury ready-made pie dough
9" pie plate
1 - 2.75oz. box MyTFine lemon pudding and pie filling
2 eggs yolks
3 egg whites
1/4 tsp. cream of tartar
1/4 cup white sugar
1/2 cup white sugar
2 1/4 cups cold water

Spray the pie plate with Pam, insert the pie dough on the bottom, bake at 375 degrees for 20 minutes or until lightly browned. Let the pie crust cool. Make the lemon pudding according to box directions. When lemon mixture is slightly cooled, pour it into the baked pie crust. In a mixer, beat the egg whites a little bit, add the cream of tartar, add white sugar, then beat until completely stiff and it forms peaks. Spread the meringue over the top of the pudding filling using a spatula and make sure you spread it all the way to the edges to seal the pie. Use your index finger, start in the center of the pie and make a spiral from the center and continue until you get to the edge. Preheat oven to 375 degrees. Bake at 375 degrees for 10-12 minutes until the meringue turns a light caramel color--watch closely so it doesn't burn. Let the pie cool, then refrigerate. Wet your knife to cut through the meringue, then slice the rest of the way through the pie.