Prepare pudding according to package directions, and pour into piecrust. Refrigerate until set, about 2 hours.
In large bowl with mixer on high, beat together 6 tablespoons sugar, the egg-white powder, and the water for 5 minutes. Gradually add remaining sugar, and beat 5 minutes longer, until meringue is stiff.
Transfer meringue to resealable plastic bag. Snip off corner, and pipe meringue on top of pie. Top with lemon peel. Refrigerate until ready to serve.