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.