Lemon Pie 4

9 inch pie crust
One 2.9-ounce box lemon pudding mix
2/3 cup sugar
2-1/4 cups cold water
2 egg yolks
3 egg whites
1/2 teaspoon cream of tartar

Preheat oven to 350F. Cook the pie crust to a golden brown. Set on a rack until Cool. In a 2 quart heavy pot, add lemon pudding mix with 1/2 cup sugar, egg yolks and water Mix well and add 2 cups water. Stir well.

Cook on medium heat until pudding comes to full boil. Pour into a bowl. Allow mixture to cool 5 minutes. Stir twice. Pour mixture into pie shell.

For the meringue:
Beat egg whites in a glass bowl on high speed until foamy. Add remain sugar, cream of tartar. Beat until stiff peaks form. Spread in pie shell, sealing the edges of crust Bake in oven 10 to 15 minutes. Let set until completely cool before cutting it. Slice in 6 to 8 sections when cool.

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Cajun Country -- New Iberia, Louisiana