1 1/4 c. lemon pie filling mix
2 1/2 c. water
3 egg yolks
2 tbsp. butter
Whipped cream for topping

Prepare and bake a 9 inch pie crust. In large saucepan, combine the pie filling mix, 1/2 cup of the water and egg yolks. Mix until smooth. Add remaining 2 cups water. Cook over medium heat, about 4 to 5 minutes, stirring constantly, until mixture is thick and bubbly. Remove from heat. Add butter. Stir until melted. Cover and let cool 5 minutes. Stir. Pour into baked crust, cover and refrigerate 3 hours. Top with whipped cream before serving.

MERINGUE TOPPING:

In a deep metal or glass bowl, beat 3 egg whites until stiff, gradually adding 6 tablespoons sugar. Spread on top of warm pie, sealing to edges. Preheat oven to 400 degrees. Bake 8 to 10 minutes, until meringue is lightly browned. Cool pie on wire rack, then refrigerate.