My grandmother makes the best lemon meringue pie. She swears by the My-T-Fine brand of lemon pie filing mix, though I've decided that Jell-O brand is an acceptable substitute. Her secret is the lemon juice.

To make this into a pie, we use a one of Jon's pie crusts, pre-baked. However, you could just as easily fill bowls, ramekins, etc. and have as a tasty pudding treat.

Filling Ingredients
1 box lemon pie filling
1/4 cup sugar
2 egg yolks
1/4 cup lemon juice
2 cups water, divided

Meringue Ingredients
4 egg whites
1/2 cup sugar
1/2 tsp cream of tartar
1 Tbsp cornstarch
Note: the amount of meringue you make is entirely up to you. Half of these amounts will produce enough meringue to cover a 9" pie, but not enough for peaks.

Preparation
Mix pudding mix and 1/4 cup sugar. Then add 2 egg yolks and 1/4 cup water. Mix until well-blended.
Then stir in lemon juice and remainder of water.
Bring mixture to a full boil over medium heat, stirring constantly. (Make meringue at this time.)
Take off heat and cool 5 minutes, stirring twice.
Pour filling into cooled, pre-baked pie crust.

Meanwhile, make meringue by beating egg whites with cream of tarter in a large bowl with a mixer on high speed until foamy.
Mix sugar and cornstarch in a small bowl.
Gradually beat in sugar/cornstarch until stiff peaks form.
Spread meringues over hot filling, sealing to inner edge of crust.
Bake pie 10-15 mintes at 350 degrees, or until meringue is lightly browned.
Cool at room temperature for 4 hours.

For a fun twist, put fresh blackberries or blueberries into the pie crust and pour pie filling on top!