Lemon meringue pie

I love cooking and cooking loves me, baking on the other hand, loves me less, in most part baking is an exact science and I am more of a fly by the seat of my shelf kinda girl. My husband loves this pie and I love to make it for him, with help from a blue box: Sheriff's lemon meringue pie filling! It's the bomb, you don't feel like a faker because you still have to make the crust and the meringue and to top it all off, you need to cook the filling, so you see, almost all you. Here's what you'll need:

1 pie crust or 1 1/4 crushed graham crackers
3 tbsp kosher margarine or butter
1 pie tin (9'')
2 room temperature eggs (separate the yolks from the whites)
(I prefer to use 3 to 4 egg whites)
1/4 tsp cream of tartar - optional)
1/2 cup sugar

I like to start by preparing the crust, you need to melt 2 tbsps of butter or margarine and mix them into the crumbs, make sure the crumbs and butter are well mixed then put into the pie tin and pat down tightly with your hands, leave aside. In a sauce pot add the lemon mix with 1/4 cold water and the 2 egg yolks slightly beaten then add 2 cups boiling water, stir and let it heat through on medium heat, all the while stirring till there the mixture thickens and there are bubbles that break the surface. Once that happens, keep on the heat for another minute then remove from  heat, add the last tbsp of margarine or butter and stir. Once cooled a little, pour into the pie shell and set aside. Now in a mixing bowl, start mixing the egg whites with a hand mixer till frothy, then add the cream of tartar and the sugar one tbsp at a time till all Incorporated and keep beating the eggs till you get close to stiff peaks. Preheat the oven to 375F, then put the meringue in a pastry bag and pipe all over the pie, you can also spoon it over, which I have to say is a bit more difficult to control, the meringue must cover the whole pie and there shouldn't be any space between the crust and the meringue, then into the oven till he peaks brown. Remove from the oven, let it cool then into the fridge.

Enjoy!