1 pk Lemon pudding 2/3 c Sugar
2 1/4 c Water 3 ea Egg yolks
2 tb Lemon juice 2 tb Butter or margarine
1 ea Baked 9″ pie shell,cooled 3 ea Egg whites
6 tb Sugar
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.
Yields
6 servings