High Lemon Pie

1 large package lemon pie filling mix (the kind you cook)

2/3 c sugar

3 eggs yolks

1/4 c water

1 1/4 c water

1/4 c lemon juice

2 T butter

3 eggs whites beaten stiff

6 T sugar

Whipped cream

1-9 inch baked pie shell

Combine lemon pie filling mix with sugar, eggs yolks and 1/4 c water. Add 1 1/4 cups water. Cook and stir over medium heat to a full boil. Cool 5 minutes, then add lemon juice and butter, blend well. Beat egg whites stiff while slowly adding 6 tablespoons sugar. Fold egg whites into pie filling mixture. Pour into 9-inch baked pie shell. Heap it high. Cool in refrigerator. Serve with whipped cream.

Hints:

Beat the eggs whites while the pie is cooling for 5 minutes.

Spread the whipped cream on the chilled pie 1/4-1/2 inch from the crust. This keeps the pie crust from getting soggy.