2 pkg. lemon pie filling (3 oz.)
3/4 c. sugar
4 eggs, separated
2 pkg. lemon Jello (3 oz.)

Mix 2 packages lemon pudding with sugar and 1/2 cup water. Add 4 egg yolks. Add 4 cups cold water and cook until it reaches full boil. Remove from heat and sprinkle in lemon Jello. Stir. Cool approximately 20 minutes. Beat egg whites until stiff, then add to filling. Pour into mold. Chill 2-3 hours.