Cooking Louisiana  -  Dina's Lemon Meringue Pie
Dina's Lemon Meringue Pie

1 four serving size package of lemon pudding and pie filling.
Water and Sugar - (see below)
3 eggs separated (yolk from white)
1 tbs. fresh lemon juice
1/2 tsp. grated lemon rind
1/4 tsp. cream of tarter
1 Keebler "Ready Crust" Graham Cracker Pie Crust

Preheat oven to 425F

In a medium sauce pan combine lemon pudding and pie filling, 1/2 cup of sugar and 1/4 cup of water - stir well.
Blend in egg yolks, then, add an additional 1-1/2 cups of water and stir well.

Cook above over a medium heat stirring often until it comes to a full bubbling boil. Remove from heat.
Add lemon juice and lemon rind. Cool 5 minutes stirring twice.

Place crust on baking sheet, pour in filling and set aside.

In deep narrow bowl using a whisk, beat egg whites and Cream of Tarter until foamy.
Gradually beat in sugar one tablespoon at a time until sugar is dissolved and meringue is stiff (you can make a peak with it). {Look on You Tube to see how its done in case you've never done this before.}

Spread meringue over pie filling sealing the crust.

Bake until Meringue is light brown; 5 or 6 minutes. Cool at least four hours before serving.

Garnish with a twist of lemon.