1 pk Lemon pudding 2 1/4 c Water 2 tb Lemon juice 1 Baked 9" pie shell,cooled 6 tb Sugar 2/3 c Sugar 3 Egg yolks 2 tb Butter or margarine 3 Egg whites Combine pie filling mix, 2/3 cup sugar and 1/4 cup of water in saucepan. Blend in egg yolks and remaining water. Cook and stir over medium heat, until mixture comes to a full bubbling boil. Remove from heat. Blend in lemon juice and butter. Cool 5 minutes, stirring twice. Pour into pie shell. Beat egg whites until foamy throughout. Gradually beat in 6 tablespoons sugar and continue beating until mixture will form shiny peaks. Spread over pie filling. Bake @ 425 degrees for 5 to 10 minutes or until meringue is delicately brown. Cool at least 4 hour before cutting.
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