2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons cream of tartar
1 (6 ounce) package lemon flavored Jell-O
1/2 teaspoon instant lemon pudding mix
1 cup white sugar
4 eggs
2 tablespoons lemon juice
1 cup milk
Preheat oven to 375 degrees F (190 degrees C). Line pie crust with foil and grease 3/4 cup of the pie filling. Place jelly on bottom edge of pastry.
In a medium saucepan, mix lemon pudding mix, lemon juice and 1 cup milk. Heat over medium heat, stirring constantly, until mixture is thick. Stirring constantly, increase temperature by 1/4 cup until mixture coats the back of a metal spoon. Cool completely and bring to a boil, stirring constantly. Place filling filling in unbaked pie shell.
Press custard mixture in to prepared crust. Place second shell on top of crust.
Bake in preheated oven for 15 to 20 minutes, or until bubbly and lightly browned. Prepare lemon custard topping by whipping lemon juice; pour over pie. Bake for 12 minutes. Cool completely and refrigerate with top juices.
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