1 (4 serving size) pkg. Jello lemon flavor pudding and pie filling
2/3 c. sugar
3 egg yolks
2 tbsp. lemon juice
2 tbsp. butter
1 baked 9 inch pie shell, cooled
3 egg whites
6 tbsp. sugar
Combine pie filling mix, 2/3 cup sugar, and 1/4 cup of the water in saucepan. Blend in egg yolk 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 stiff shiny peaks. Spread over pie filling. Bake at 425 degrees for 5-10 minutes or until meringue is delicately browned. Cool at least 4 hours before cutting.
