Amount
Ingredient
Preparation



1
package
lemon pie filling





2/3
cups
sugar





2 1/4
cups
water





3
each
egg yolks





2
tablespoons
lemon juice





2
tablespoons
butter

or margarine



1
each
pastry

baked 9 inch shell, cooled



3
each
egg whites





6
tablespoons
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 tb sugar and continue beating until mixture will form shiny peaks. Spread over pie filling. Bake at 425 degrees for 5 to 1 minutes or until meringue is delicately brown. Cool at least 4 hours before cutting