Lemon Meringue Pie
(from the kitchen of Evelyn McGhee)
3-3/8 oz. Jell-O Lemon Pudding and Pie Filling
2/3 cup sugar
2-1/4 cups water
3 eggs, separated
2 Tbl. lemon juice
2 Tbl. butter
baked 9" pie shell
6 Tbl. sugarCombine pie filling, 2/3 cup sugar, and 1/4 cup water in a saucepan. Blend in egg yolks, then add remaining water. Cook and stir until mixture comes to a full boil, about 5 minutes, stirring twice. Add lemon juice and butter and blend well. Pour into baked pie shell.
Beat egg whites until foamy throughout. Gradually add remaining 6 Tbl. sugar, beating well after each addition. Continue beating until meringue stands in stiff peaks. Spread over pie filling. Bake at 425 degrees F.for 5 to 10 minutes, or until meringue is delicately browned. Cool at least 4 hours before serving. Store in the refrigerator.