Combine pie filling mix, two third cup sugar and quarter cup of water in saucepan. Blend in egg yolks and remaining water. Cook and stir over medium heat, until mixture comes to a full bubbling boil. Remove from heat. Blend in lemon juice and butter. Cool 5 minutes, stirring twice. Pour into pie shell. Beat egg whites until foamy throughout. Gradually beat in 6 tablespoons sugar and continue beating until mixture will form shiny peaks. Spread over pie filling. Bake @ 220ºC or 5 to 10 minutes or until meringue is delicately brown. Cool at least 4 hour before cutting.