To create a lemon pie mix took Mom some time and a several attempts but we are glad she persisted. One 9 inch baked pie shell ( you can pick up a pastry pack and roll out a shell as a matter of fact you could roll out 4 shells from one pack) Filling; 2 and 1/2 cups of water ( 2 cups boiling and 1/2 cup tap water) 1 and 1/2 cups Fifendekel lemon mix 3 egg yolks (1/3 cup) 1 lemon , juice and rind 1/2 cup lemon juice 3 tablespoons margarine or butter Directions: Boil water In a separate bowl, mix lemon mix, egg yolk, lemon juice and rind in 1/2 cup water Pour boiling water into lemon mixture Stir thoroughly Cook in microwave for 3 minutes, Stir Put in microwave for additional 2 minutes Remove from heat and stir in margarine. Put in baked pie crust Top with meringue (see directions below) (Meringue should be put on to the warm filling) Bake in oven at 360 degrees F for 20 minutes Cool in refrigerator Meringue 1 cup of egg whites and room temperature (leave out for approx 1 hour) 1/4 teaspoon cream of tarter 2/3 cups white sugar Mixer bowl must be clean and free of any type of grease Start beating egg whites on high speed When foamy, add cream of tartar Continue beating until slightly stiff, slowly and gradually add sugar while beating. Continue to beat eggs for 3 – 5 minutes (set the timer) Spread the meringue over pie. Do not leave any gaps between meringue and edges of pie With spatula, flatten meringue With spatula make peaks Bake at 360 degrees F for 20 minutes Do not open oven Drain as requried Store in refrigerator.