Lemon Meringue Pie

Baked 9-inch/23-cm pastry pie shell
1/2 cup/125 mL Lemon Dessert Mix
1/2 cup/125 mL sugar
3 cups/750 mL water, divided
2 slightly beaten egg yolks

Meringue
3 egg whites
1/2 tsp/2.5 mL Watkins Vanilla
1/4 tsp/1.2 mL cream of tartar
6 tbsp/90 mL sugar

Combine dessert mix, sugar, and 1/2 cup/125 mL
water in medium saucepan; mix well. Combine
egg yolks with remaining water and add to
saucepan; mix well. Cook over medium heat, stirring
constantly, until mixture begins to boil and
thicken. Cool slightly and pour into pie shell.
Beat egg whites with vanilla and cream of tartar
until soft peaks form. Gradually add sugar 1 tbsp/
15 mL at a time, beating until stiff and glossy
peaks form and all sugar is dissolved. Spread
meringue over filling, sealing to edges of pastry.
Bake at 350°F/180°C for 12 to 15 minutes or until
meringue is golden brown; cool.