Just the Best and Easiest Lemon Meringue Pie

I have made umpteen lemon pies in my past and many of them from scratch. However, I always go back to this one which starts with a lemon pie filling mix. The added lemon juice gives a very fresh flavor. Hope you enjoy this as much as I do.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 (3 ounce) box lemon pudding mix (Jello brand)
• 2⁄3 cup sugar
• 2 1⁄4 cups water
• 3  egg yolks
• 2  tablespoons lemon juice
• 2  tablespoons butter
• 3  egg whites
• 6  tablespoons sugar
• 1  baked  9-inch pie shell, cooled

• Note

•  use the cook and serve mix not instant pudding mix

Directions

1. Combine pie filling mix, sugar and 1/4 cup of the water.
2. Blend in egg yolks and remaining water.
3. Cook and stir over medium heat until mixture comes to a full boil.
4. Remove from heat.
5. Blend in lemon juice and butter.
6. Cool 5 minutes, stirring twice.
7. Pour in pie shell.
8. For meringue, beat egg whites until foamy.
9. Gradually beat in 6 tablespoons sugar and beat until mixture forms stiff shiny peaks.
10. Spread meringue over pie filling being sure to seal to the edge of pie crust and bake at 425 degrees for 5 to 10 minutes, or until meringue is browned.
11. Cool a few hours before serving.