Lemon Meringue Pie

(9 inch pie)
1 My-T-Fine lemon pudding & pie filling mix
1 8 or 9 inch cooled baked pastry crust

Follow the directions on the package, which are:
Mix contents of package with
½ cup sugar and
¼ cup water. Stir in
2 egg yolks and
2 cups water.

Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil. Cool 5 minutes, stirring twice. Pour into 8 or 9 inch cooled baked pastry crust. Top with meringue.

Meringue Topping
2 egg whites
¼ tsp. cream of tartar
¼ cup sugar

Beat 2 egg whites and ¼ tsp. cream of tartar until foamy. Gradually beat in ¼ cup sugar, beating until soft peaks form. Spread meringue over hot pie filling, sealing well to the crust. Bake at 350 degrees for 1- to 12 minutes or until light brown. Cool to room temperature. Refrigerate 3 to 4 hours.