Homemade Lemon Pie Filling Mix

Combine all ingredients in a medium bowl, and mix well. Put into a 1 quart airtight container and label as Lemon Pie-filling Mix.

Store in a cool dry place and use within 6 to 8 months.

To prepare a pie with the mix:

In a large saucepan, combine 1 1/2 cups of the dry lemon pie filling mix, 1 1/4 cups water and 3 egg yolks. Mix until smooth. Add another 1 1/4 cups water. Cook over medium heat, until thick and bubbly.

Remove from heat. Add 2 tablespoons butter and stir until melted. Cover and let cool for 5 minutes. Stir and pour into a pre-baked pie shell.

To prepare a meringue topping: In a deep metal or glass bowl, beat 3 egg whites until stiff, gradually adding 6 tablespoons sugar. Spread on top of the warm pie, sealing to edges.

Bake in preheated 400 degrees F oven for 8-10 minutes or until meringue is lightly browned. Cool pie on wire rack, then refrigerate.