1 box lemon Jello filling
2 eggs
2 1/2 c. water
1/2 c. sugar
1/2 tsp. lemon extract

Mix contents with sugar, 1/2 cup water and egg yolk; mix well. Add 2 cups water. Cook and stir over medium heat until mixture comes to a full boil. Cool 5 minutes, stirring 2 times. Add lemon flavor. Pour into 9-inch pie shell. Top with butter until lightly brown.

PIE SHELL:

1 c. flour
1/2 c. Crisco
Ice water
Dash of salt

MERINGUE: Beat egg white with 1/2 cup sugar until it forms a peak.

PIE SHELL: Mix flour and Crisco well. Add ice water in drops slowly until you make a ball. Roll on floured wax paper. Arrange in pie pan. Bake in 350 degree oven.