Lemon Chiffon Pie - cooking recipe

Ingredients

1 pkg. lemon pie filling
1/3 c. sugar
1/4 c. water
2 egg yolks
2 c. water
1/4 c. sugar
2 egg whites
1 baked 9-inch pie shell

Preparation

Combine pie mix, 1/3 cup sugar and 1/4 cup water in medium saucepan.
Stir in egg yolks.
Add 2 cups water.
Cook on medium heat until it comes to full boil; stir constantly.
Remove from heat.
Beat egg whites with mixer until foamy.
Gradually add 1/4 cup sugar, beating until stiff peaks form.
Slowly fold into hot pudding mixture.
Pour into pie shell.
Refrigerate about 3 hours or until set.