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.
Meringue
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.