Lemon Pudding And Meringue Pie

Combine pie filling, 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 Tbsp 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.

Recipe Source: Evelyn McGhee