FILLING:

2 pkgs. lemon pudding
4 egg yolks
4 c. water
1 tbsp. butter
1 c. sugar
1 tbsp. lemon rind

MERINGUE:

8 egg whites
1 c. sugar
2 tsp. cream of tartar

1 (9 inch) pie shell, baked & cooled (deep dish)
1 or 2 custard dishes as needed for excess pudding

Prepare pudding as direction on package using measurements listed above. Lemon rind is added to pudding mix, butter gets stirred into thickened pudding when done. Allow finished pudding to cool completely, stirring occasionally to prevent skin from forming. Beat egg whites until soft peaks form. Gradually add sugar and cream of tartar and continue beating until stiff peaks form. (Must be stiff enough to hold when tunneled with spoon.) Fill pie shell with cooled pudding leaving 1/4 inch around rim. Cover pudding completely with meringue, be sure to "seal to edges". Bake 10 minutes at 375 degrees until light brown on peaks and edges. Extra pudding can be put in Pyrex dessert dish and covered with meringue and baked with pie. This recipe should not be attempted on a humid day.