This is a promo recipe clipping from Keebler that was clipped from a magazine and found in a large collection, it’s dated 1983. I’ve typed it below along with a scanned copy.

Lemon Meringue Pie, with a twist.

A Keebler Ready-Crust Graham Cracker pie crust makes it delicious.

Lemon Meringue Pie
(Makes 1 Pie)

1 package (4-serving size) lemon pudding and pie filling
3/4 cup sugar
1 3/4 cups water
3 eggs, separated
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cream of tartar
1 Keebler Ready-Crust Graham Cracker pie crust

Preheat oven to 425° F. Combine pie filling mix, 1/2 cup of the sugar and 1/4 cup of the water in medium saucepan; blend in egg yolks and remaining water. Cook over medium heat, stirring frequently, until mixture comes to a full bubbling boil. Remove from heat; stir in lemon juice and grated lemon rind. Cool filling 5 minutes, stirring twice. Place crust on baking sheet; pour in filling. In deep narrow bowl, beat egg whites and cream of tartar until foamy. Gradually beat in remaining sugar, 1 tablespoon at a time. Continue beating until sugar is dissolved and meringue is stiff. Spread meringue over pie filling, carefully sealing to edge of crust. Bake until meringue is light brown, 5 to 6 minutes. Cool at least 4 hours before serving. Garnish with a twist of lemon peel.