Thanksgiving dinner cannot happen in this household without lemon meringue pie. My mother made this for my father every year as I was growing up. I can still see her carrying the beautiful creation across the room to set out for dessert. They joined my family this year at ages 88 and 86 to enjoy this tradition once again. – Pat Savoie
Ingredients
Pudding Pie:
4.3 oz, Jello cook and serve lemon pudding box
3/4 cup sugar
1/2 cup water
3 beaten egg yolks
Meringue:
3 egg whites
1/3 cup sugar.
Stir.
Method
Bring pudding pie ingredients to full boil stirring constantly over medium heat. Remove from heat. Then add 2 1/2 cups water. Cool five minutes then stir before putting in pie crust.
For meringue, Beat egg whites with mixer until foamy, and slowly add sugar until meringue forms. Spread on pie
Bake 350 or until meringue is lightly browned. Cool at room temperature for 4 hours. Keep refrigerated.
Savoie Secrets: It's a Family Recipe 