1 pkg. lemon pie filling (Royal)

Mix contents of package with 1/2 cup sugar. Gradually stir in 2 1/4 cups water and 2 slightly beaten egg yolks. Cook over medium high heat, stirring until mixture comes to a boil. Pour into coated baked 8 or 9 inch pie shell.

MERINGUE:

Beat 2 egg whites until foamy. Gradually beat in 1/4 cup sugar. Beat until peaks hold. Spread over pie filling sealing well to crust. Bake at 425 degrees about 5 minutes or until light brown. Cool until filling is firm. Then refrigerate 3 to 4 hours.