1. Preheat oven to 450°
2. If making your pie crust from scratch, make it the day before and wrap the pie dough in plastic wrap. Bring out to room temperature and roll out for the bottom crust.
3. If using a refrigerated ready-made crust, let one of the crusts in the box warm to room temperature, and then line the bottom of a 9-inch pie pan.
4. Allow 1 inch over the edge of the pie plate and fold over and make the traditions 2 fingers and thumb fluting edge.
5. Bake the pie crust for 12 to 15 minutes or until light brown.
6. Remove from the oven and allow to cool for 20 minutes.
7. Lower the temperature of the oven to 350°

For the Pudding Filling from the back of the Jell-O Pudding Box

1. In a saucepan on the stove heat the box of Jell-O pudding, 1/2 cup of sugar, and 3 beaten egg yolks over medium heat. Add the 2 and 1/4 cups of water and stir with a whisk to remove any lumps.
2. Bring to a full boil stirring constantly. Turn off the heat and add the lemon juice and lemon zest.
3. Cover and leave warm while you make the Meringue

For the Meringue:

1. In a stand mixer or using a hand mixer add 5 to 6 eggs to a large bowl.
2. Start the mixer on low and add the cream of tartar.
3. As you are beating slowly add the sugar and the vanilla.
4. Turn the mixer to medium and beat until the egg whites are a glossy stiff peak.

Final Steps:

1. Add the lemon pudding to the cooled pie crust.
2. Pile high the egg whites over the top of the pudding making sure to cover all of the pudding to the edge
3. Bake pie at 350° for 20 to 25 minutes, keep watch on the pie after 15 minutes as each oven varies in temperature and you do not want the meringue to burn or become too brown.
4. Allow the pie to cool for 20 minutes then put in the fridge for 4 hours to have the pie set. Do not cut too soon as the filling will run.