Lemon Meringue Pie Recipe??

I also love lemon meringue pie. This recipe from the Sunkist website uses lemon pudding as part of the base...this way you don't have to make the lemon custard yourself...which can be a little challanging. Easy Lemon Meringue Pie 4 1/3 oz. lemon pudding and pie filling (not instant) ¾ cup sugar 3 cups water 3 tbsp. freshly squeezed Sunkist® lemon juice 3 egg yolks, well beaten ½ Sunkist® lemon -grated peel 1 (9-inch) frozen deep-dish pie shell, thawed and baked or refrigerated crust, formed and baked 3 Egg Meringue (see below) To make one portion:In saucepan, thoroughly combine pudding mix and sugar. Gradually blend in water and lemon juice. Stir in egg yolks. Bring to full boil over medium heat, stirring constantly with rubber spatula, until thickened. Stir in lemon peel. Pour into baked pie crust Top with Three-Egg Meringue, sealing well at edges. Bake at 350 degrees F for 12 to 15 minutes. Cool for 2-1/2 to 3 hours before serving. Refrigerate leftovers. THREE-EGG MERINGUE: In bowl, with electric mixer, beat 3 egg whites with 1/4 tsp. cream of tartar until foamy. Gradually add 6 tbsp. sugar and beat until stiff peaks form. Makes 6 servings Bake unbaked pie shell for 10 minutes. Remove from oven and let cool. Lower oven temperature to 300°F. Pour the cooled lemon mixture into pie crust; set aside. In a separate chilled bowl beat egg whites until almost stiff then add 6 tablespoons sugar, a tablespoonful at a time while continuing to beat until stiff. Spread the meringue on top. Bake for 30 minutes, or until the tips of the meringue have browned.

I love Alton Brown's recipes. You should try his one for Lemon Meringue Pie. Lemon Meringue Pie Recipe courtesy Alton Brown, 2003 Lemon Filling: 4 egg yolks (reserve whites for meringue) 1/3 cup cornstarch 1 1/2 cups water 1 1/3 cups sugar 1/4 teaspoon salt 3 tablespoons butter 1/2 cup lemon juice 1 tablespoon finely grated lemon zest 1 (9-inch) pre-baked pie shell 1 recipe Meringue, recipe follows Adjust the oven rack to the middle position. Preheat oven to 375 degrees F. Whisk egg yolks in medium size mixing bowl and set aside. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture. Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing. Meringue Topping: 4 egg whites 1 pinch cream of tartar 2 tablespoons sugar Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling. Yield: topping for 1 (9-inch) pie WARNING from Krebstar: Be careful if you've never made meringue before. If it is too humid out, it won't work. Teh cream of tarter should help though, so make sure you use it. I can't tell you how many eggs I wasted trying to do it the first time!