Ingredients:

1 refrigerated pie shell

1 can Lucky Leaf Lemon Pie filling

3 egg whites

1/8 tsp cream of tartar

6 tbsp sugar

 

Prebake pie crust according to package instructions. Cool.

Pour pie filling into shell and refrigerate until ready to make meringue.

 

Directions for Meringue:

Separate eggs and allow whites to come to room temperature before beating. About 15 min.

Beat egg whites and cream of tartar until soft peaks form.

Continue beating while  gradually adding sugar one tbsp at a time until stiff peaks form and sugar is dissolved. Spread meringue over pie sealing to crust.

Bake at 350 degrees for 15 min. or until golden brown. Cool 1 hour. Refrigerate at least 3 hours.