I confess, for I use the MY-T-Fine cooked type lemon pudding to make these pies, after finding that the short-cut way tastes as good as the "scratch" recipes. Follow direction on package for the lemon filling only (not the meringue). After removing pan from the burner, add to the pudding, 1 teaspoon pure lemon juice and 1 teaspoon finely grated lemon peel. Then cool slightly and pour into baked pie shell. Pile meringue on top, following this "Never-Fail Meringue" recipe.