EASY LEMON MERINGUE PIE

1 (4 1/3-ounce) package lemon pudding and pie filling (not instant)
3/4 cup sugar
3 cups water
3 tablespoons fresh-squeezed lemon juice
3 egg yolks, well beaten
Zest from 1/2 lemon
1 (9-inch) frozen deep-dish pie shell, thawed and baked (or refrigerated crust, formed and baked)
FOR THE MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Preheat oven to 350 degrees F.

In saucepan, thoroughly combine pudding mix and sugar; gradually blend in water and lemon juice. Stir in egg yolks. Bring to a full boil over medium heat, stirring constantly with rubber spatula, until thickened. Stir in lemon zest. Pour into baked pie crust.

To prepare meringue:
In bowl with electric mixer, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.

Top pie with meringue, sealing well at edges.

Bake for 12 to 15 minutes. Cool for 2 1/2 to 3 hours before serving. Refrigerate leftovers.

Servings: 6
Source: Sunkist