2 pkgs. lemon pie mix
4 c. water
1/4 or 1/2 c. sugar, depending on how sweet you like
4 eggs, separated
1/4 c. lemon juice (less if you like not so tart)

Baked 10 inch pie crust. Oven at 400 degrees.

Combine lemon mix with water, sugar and egg yolks. Cook until thickened. Just comes to a boil. Set aside to cool. Beat egg whites with 2 (extra) tablespoons of sugar until very stiff. Add lemon juice to cooled lemon mix and mix well. Pour filling into baked pie shell. Cover with egg white meringue and bake on top shelf of oven until meringue is nicely brown, doesn't take too long.

I generally make the filling first, setting the egg whites aside. Then the crust is baked while the filling is cooling. All can be put on hold until ready to put the pie together.