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Preheat oven to 300 degrees F.
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Meringue Cookies: Beat egg white, cream of tartar and vanilla with mixer until foamy.
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Slowly add the granulated sugar while beating until stiff peaks form.
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Drop heaping teaspoonfuls of the egg white mixture onto parchment-covered baking sheet.
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Bake for 25 to 30 min.
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or until firm to the touch.
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Cool completely.
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Meanwhile, prepare Cream Cheese Filling.
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Cream Cheese Filling: Mix half the cream cheese, icing sugar, lemon zest and juice until thoroughly blended; gently fold in whipped cream.
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Refrigerate until ready to assemble crepes.
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Cheesy Lemon Sauce: Prepare pie filling according to package directions, omitting the butter.
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While hot, whisk in half the remaining cream cheese.
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Refrigerate until ready to use.
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Crepes: In a large bowl, whisk together flour and eggs; gradually add the milk, water, butter and salt whisking until mixture is smooth.
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Heat a small crepe pan or skillet over high heat.
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Spray with cooking spray.
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Pour 1/4 cup batter into pan; swirli to evenly coat the inside of pan.
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Cook crepe for 1 to 2 min.
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or until crepe is loose and browned on the bottom.
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Turn over and cook other side.
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Spoon 2 Tbsp.
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cream cheese filling onto each Crepe, then roll up.
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Top with Creamy Lemon Sauce.
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Garnish each with a Meringue Cookie.
