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My mother makes the best lemon pie in the world, bar none. It's not one of those sickly sweet ones, but has a rich, real lemon tang to it. And although it tastes "homemade from scratch", it's not!
                     Mom's "Homemade" Lemon  Meringue Pie

Filling:
Baked pie shell, cooled                              Lemon pie mix (not instant)
3/4 cup sugar                                            Grated peel of 1 large lemon
3 egg yolks                                                Juice of 1 lemon (including pulp)
                                           1-2/3 cup water
Meringue:
3 egg whites                                              1/2 t. vanilla
1/4 t. cream of tartar                                  6 T. sugar

:
  Mix filling ingredients in saucepan, stirring constantly over med-high heat until mixture comes to a full bubbling boil. Set aside to cool for 5 minutes, stirring twice, while making meringue.
Beat egg whites, cream of tartar, and vanilla until soft peaks form. Add sugar gradually until stiff peaks form. Fold 1/2 cup meringue into lemon filling. Pour into pie shell. Top with remaining meringue, sealing edges. Brown in 425 degree oven for 5 minutes.  Let set 1 hour, then chill in refrigerator.