The is my daughter's favorite pie, and it couldn't be easier.

Lemon Meringue Pie

1 9-inch baked pastry shell
1 2/3 c. sugar
6 T. cornstarch
1/2 c. ReaLemon Lemon Juice
4 eggs, separated
1 1/2 c. boiling water
2 T. margarine or butter
1/4 t. cream of tartar

Preheat oven to 350°. In heavy saucepan, combine 1 1/3 c. sugar and cornstarch; add ReaLemon. In small bowl, beat egg yolks; add to lemon mixture. Gradually add water, stirring constantly. Over medium heat, cook and stir until mixture boils and thickens, about 8 to 10 minutes. Remove from heat. Add margarine; stir until melted. Pour into prepared pastry shell.

In small mixer bowl, beat egg whites with cream of tartar until soft peaks form; gradually add remaining 1/3 c. sugar, beating until stiff but not dry. Spread on top of pie, sealing carefully to edge of shell. Bake 12 to 15 minutes or until golden brown. Cool. Chill before serving. Refrigerate leftovers.