Mile High Lemon Meringue Pie

I have not tried this recipe. I got it from Eggland's Best.

• Ready In: 27 mins
• Serves: 8

Ingredients

• 4  eggland's best eggs, separated
• 15  ounces  folded  refrigerated pie crusts
• 1 1⁄2 cups sugar, divided
• 5  tablespoons cornstarch
• 1⁄4 teaspoon salt
• 1  cup water
• 1⁄2 cup milk
• 1  tablespoon butter
• 1⁄2 cup fresh lemon juice
• 1⁄4 teaspoon cream of tartar

Directions

1. Unfold the pie crust and place in a 9-inch pie plate, pressing the crust firmly into the plate, then flute if desired. Bake the pie shell according to the package directions; let cool.
2. Meanwhile, in a medium saucepan, combine 1 cup sugar, the cornstarch, and salt; mix well. Gradually whisk in the water and milk, stirring until the cornstarch is dissolved. Cook over medium heat, whisking until the mixture comes to a boil.
3. In a medium bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the milk mixture, then whisk the yolk mixture back into the saucepan. Simmer over low heat for 2 to 3 minutes,whisking occasionally.
4. Remove the pan from the heat and whisk in the butter and lemon juice. Pour the filling into the pie shell; set aside.
5. Preheat the oven to 350. In a medium bowl, with an electric beater, beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1/2 cup sugar and continue beating until stiff peaks form, making meringue.
6. Spread the meringue over the pie filling, sealing to the edges of the crust. Using a spatula or the back of a tablespoon, form peaks in the meringue, and bake for 12 to 15 minutes, or until the meringue is golden. Let cool, then slice and serve.