1 (3 oz.) box lemon pudding & pie filling (JELLO or MY-T-FINE)*
2/3 cup sugar
2 1/4 cups water, divided
3 egg yolks
2 tbsp. lemon juice
2 tbsp. butter
1 baked (9-inch) pie shell, cooled

Combine pie filling mix, sugar and 1/4 cup of the water. Blend in egg yolks and remaining 2 cups water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat.

Blend in lemon juice and butter. Cool 5 minutes, stirring twice. Pour into prepared pie shell.

MERINGUE TOPPING:

3 egg whites
6 tbsp. sugar

Beat egg whites until good and foamy. Gradually beat in 6 tablespoons sugar and keep beating until mixture will form stiff shiny peaks.

Spread over pie. Bake in a 425°F oven for 5 to 10 minutes, or until meringue is browned. Cool a few hours before serving.