Here is a variation on a lemon meringue pie I hope you will try. So, you have problems with pie crust? This crust can't go wrong. Just stir up the ingredients and press into the bottom of the pan. Cook the filling and top the crust with it. Spread with meringue and pop it in the oven. There you have it. A nice easy version of a lemon meringue pie. Also, you can get up to 15 servings out of the pan.

LEMON MERINGUE DESSERT

Crust:
1 1/4 cups plain flour
2 tablespoons sugar
1/2 cup cold butter or margarine
1/4 cup finely chopped walnuts or pecans

In mixing bowl combine flour and sugar. Cut in butter with pastry blender until crumbly. Stir in walnuts. Press onto bottom of a greased 13 by 9 inch baking pan. Bake at 350 F. for 17 to 20 minutes until lightly browned. Remove to rack to cool while you make the filling.

Filling:
Two (2.9-oz each) packages cook and serve lemon pudding mix
1 1/4 cups sugar, separated
4 1/4 cups water, divided
4 eggs, separated
¼ teaspoon cream of tartar

Meanwhile, in large saucepan combine pudding mixes, 1 cup sugar, 1 cup water and 4 egg yolks.
Stir in remaining water until smooth. Whisk over medium heat until mixture comes to a full boil. Set aside and keep warm.
Then in a large mixing bowl beat the 4 egg whites and cream of tartar until soft peaks form. Gradually, on high, beat in remaining sugar, a tablespoon at a time, until glossy peaks form and sugar is dissolved.
Spread hot pudding over crust. Evenly cover pudding with meringue, sealing edges. Bake at 350 F. for 15 minutes or until meringue is golden brown. Cool on wire rack for an hour then refrigerate until chilled. To serve cut with a moistened knife. This makes 12 to 15 servings.