1 pkg. (3 1/2 oz.) lemon pudding & pie filling
1 c. sugar
1 env. unflavored gelatin
2 1/4 c. water
2 tbsp. lemon juice
3 egg yolks
1 tsp. grated lemon rind
1 tbsp. butter
3 egg whites
1 c. Whipped Topping (such as Cool Whip)
1 baked 9" pie shell
Thin slices of lemon

Combine pie filling mix, gelatin, sugar, 1/4 cup water and lemon juice in saucepan. Blend in egg yolk. Add remaining water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Add lemon rind and butter (could be done in microwave).

Beat egg whites until soft peaks form. Gradually fold hot pie filling into egg whites. Cover with wax paper and chill. When cold blend in 1 cup Cool Whip. Pour into crust. Chill 3 hours. Garnish with Cool Whip and lemon slices.