1 lg. pkg. lemon pudding and pie filling
2/3 c. sugar
2 1/4 c. water
3 egg yolks
2 tbsp. lemon juice
2 tbsp. butter
1 baked 9 inch pie shell
6 tbsp. sugar
3 egg whites

Combine pie filling mix and 2/3 cup sugar and 1/4 cup water in saucepan. Blend in egg yolks and remaining water. Cook and stir over medium heat. Blend in lemon juice and butter. Cook 5 minutes, stirring twice. Pour into pie shell. Beat egg whites until foamy. Gradually beat in 6 tablespoons sugar and continue beating until mixture forms stiff shiny peaks. Spread over pie filling. Bake at 425 degrees for about 5 to 10 minutes or until meringue is delicately browned. Cool before cutting.