MERINGUE:

2 egg whites
1/2 tsp. pure vanilla extract
1/3 c. sugar

FILLING:

1 pkg. (4 serving size) lemon cooked pudding mix
2 egg yolks
2 1/4 c. water
1/4 c. sugar
1/2 c. sour cream

Beat egg whites and vanilla until foamy. Slowly add sugar. Continue beating until stiff peaks form. Cover baking sheet until stiff peaks form. Cover baking sheet with brown paper. With spoon, shape 6 meringue shells. Bake in preheated 300 degree oven 35 minutes. Turn off oven. Let shells dry in oven with door closed 1 hour.

In medium saucepan combine all filling ingredients except sour cream. Cook, stirring constantly, over medium heat until mixture thickens. Cool. Fold in sour cream. Chill. Spoon into meringue. Garnish with sliced lemon and lime, if desired. Makes 6 servings.