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| 1 | 4.6-ounce package | cook and serve lemon pudding | ||
| 3/4 | cup | sugar | ||
| 2 | cups | water | ||
| 5 | | | eggs yolks | |
| 2 | lemons | |||
| --- Meringue--- | ||||
| 5 | egg whites | |||
| 1 | cup | sugar | ||
| 1 | teaspoon | creme of tartar | ||
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| Make pie crust using 1-1/2 cup flour, 1/2 cup crisco, 1/2 cup water, and 1 teaspoon salt. Bake until golden
brown; cool. In saucepan, stir pudding mix, 3/4 cup sugar, 1/2 cup water, 5 egg yolks, 2/3 cup squeezed lemon juice with pulp... mix well. Add another 1-1/2 cups water bring to a boil and cook until thick; cool. When just warm, pour into pie shell. To make meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all the sugar is dissolved. Spread meringue over hot filling sealing to edge of pastry. Bake at 375 degrees for approximately 15 minutes until meringue is golden brown. |
