Crust:
1 1/4 c flour
1/8 c sugar
1/2 c cold butter/marg

Filling:
3 pkgs cook style lemon pudding mix
1 7/8 sugar, divided
6 3/4c water
6 eggs, separated
3/8 t cream of tartar

Crust:
In a bowl, combine flour & sugar. Cut in butter w pastry blender, till crumbly. Press into 13x9" baking dish.
Bake at 350 for 17-20 mins

Filling:
Combine pudding mixes, 1 1/2 c sugar, water (slowly) & egg yolks in large microwavable bowl. Stir until smooth. Heat in microwave (may need to do 1/2 at a time-will rise) ~12 mins stirring every so often, until comes to full boil. Set aside and keep warm.

In large mixing bowl, beat egg whites & cream of tartar on medium speed. Gradually beat in remaining (3/8c) sugar, 1 T at a time, on high till stiff glossy peaks form. Spread hot pudding over crust. Evenly spread meringue over filling-sealing edges to pan.
Bake at 350 for 15 mins or until peaks are golden.

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