Edith’s Lemon Meringue Pie

Crust:

1 box (11 ounce) Betty Crocker pie crust

1/3 cup ice cold water

1 10 inch pie plate

Add cold water to pie crust mix and mix well. Roll on flour board to fit a 10-inch pie plate. Place in plate and prick sides and bottom with fork. Bake in preheated oven at 450 degrees until golden brown. Cool before putting filling in pie plate.

Filling:

3 large eggs

3/4 cup sugar

1/2 tablespoon lemon juice

1 package (4.3 ounces) Jello cook and serve lemon pudding and pie filling

Separate egg yolks from egg whites and reserve egg whites. Mix the egg yolks with 3/4 cup sugar, 1/2 cup water and Jello cook and serve pudding, lemon juice and 2 1/2 cups water. Mix well. Cook on medium heat, stirring constantly until mixture becomes thick. Pour in baked pie shell after cooling 5 minutes and stirring twice. Top with meringue.

Meringue:

Beat the three reserved egg whites in mixer on high till foamy. Gradually add 1/3 cup sugar while beating until stiff peaks form. Cover top of pie with meringue and bake at 350 degrees until lightly brown. Cool approximately four hours then cut and enjoy.

Edith Oubre, Loreauville