Lemon Meringue Pie
1 box refrigerated pie dough 15 ounces
2 teaspoons water
1 box cook-and-serve lemon pudding 2.9 ounces
1 egg yolk
3 egg whites
1/4 teaspoon cream of tartar
4 tablespoons sugar
1/2 teaspoon vanilla extract
Preheat oven to 450°F.
On a lightly floured surface, unroll a round of pie dough. Lightly brush top of dough with 2 teaspoons water. Unroll second round of dough and place on top of first round. Using a rolling pin, gently roll pastry into a 10-inch circle. Press dough into a 9-inch pie plate, folding edges under and crimping edges as desired. Using a fork, prick bottom and sides of pie shell. Cut a round out of parchment paper to cover the bottom of crust. Place pie weights in a single layer to cover parchment. Bake for 10 minutes. Carefully remove pie weights and parchment and bake for 10 minutes longer, or until golden brown. (Cover edges of pie with foil to prevent excess browning, if necessary.) Cool completely. (Leave oven on but reduce temperature to 400°F.)
Meanwhile, cook pudding mix according to package directions, adding 1 extra egg yolk. Allow mixture to cool slightly.
Pour pudding into prepared crust. Refrigerate until set.
In a large bowl, with an electric mixer, combine egg whites and cream of tartar. Beat at high speed until egg whites begin to thicken, 3 to 5 minutes. Add sugar, 1 tablespoon at a time, beating well after each addition. Add vanilla and beat well. Egg whites should be glossy and hold stiff peaks. Spread egg white mixture evenly over the top of chilled pie, taking care to go all the way up to the edges of the crust.
Bake until the meringue is golden, about 10 minutes. Chill for 1 hour, or until cold.