Mom's Lemon Meringue Pie

According to an annotation on the 3 × 5 recipe card in my mother hand writing, Lemon Meringue Pie was my Grandpa Joe's favorite.

I was almost 7 years old when my Grandfather died of complications from years of smoking.  Exclude all of the memories I have of him that are not related to visits to the hospital waiting room, and I am afraid to say I really don't have too many.  Thus seeing a family recipe like this one, with this annotation helps me to make a connection with a man who gave me my Irish ancestry.

The pie is light and delicious.  I know that Grandpa is not the only person to enjoy this recipe.




INGREDIENTS

• 1 Pillsbury Pie Shell
• 2 Packages Lemon Pudding and Pie Filling
• 3 Egg Whites
• 6 Tablespoons Sugar
• ¼ teaspoon Cream of Tarter
  
• ½ teaspoon Vanilla

DIRECTIONS

• Bake pie crust at 450° for 10-12 minutes.

• Prepare 2 packages lemon pudding according to package directions
• Cool-then pour into baked shell

• Beat egg whites and cream of tarter until foamy.
• Slowly beat in sugar one Tablespoon at a time.
• Continue beating until sugar is totally disolved and it forms peaks that are stiff and glossy.  Do not under-beat.
• Beat in vanilla.
• Smooth meringue onto hot filling.
• Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking and weeping.
• Bake until delicate brown-about 10 minutes.
• Cool away from drafts.