1 (9 inch) graham cracker crust
1 pkg. lemon pudding (not instant)
1 (3 oz.) pkg. of lime or lemon gelatin
1/8 c. lemon or lime juice, if desired
If used, use 1/2 cup more sugar

Mix all the above together well, add 2 egg yolks beaten with 2 1/4 cups water. Cook just until coats a spoon, JUST READY TO BOIL. Do not boil. Refrigerate 5 to 10 minutes while you beat 2 egg whites with 1/4 teaspoon salt and cream of tartar and 1/2 cup sugar. Fold together and pour in pie shell. Refrigerate until used.