Lemon Meringue Pie

         Crust:
    4    Phyllo dough sheets
         Lemon Filling:
1 1/2 c  Water
    6 tb Corn starch
  1/2 c  Honey
  1/2 c  Lemon juice
    1 c  Egg-white or
         - fat-free substitute;
         - it works well
    2 tb Lemon zest; grated
         Meringue:
    6    Egg whites
    1 pn Cream of tartar
    2 tb Honey

Crust:

Drape a sheet of dough across 9 or 10" pie plate. Press into plate,
fold overhanging edges toward center, crumpling to fit. Coat the top
with a misting of no-stick spray, repeat with rest of dough. Bake at
375 F for 5 to 7 minutes, or until golden, let cool on rack.

Filling:

In 2 qt saucepan, whisk together water and corn starch until starch
is dissolved. Whisk in honey and lemon juice, place over medium heat,
and cook, stirring constantly, until mixture comes to a boil and runs
clear. Remove from heat and slowly whisk in egg substitute. Return to
heat, and cook, stirring, until thickened. Add lemon rind. Set aside
to cool to room temperature.

Meringue:

Place egg whites in a large bowl, beat until foamy. Add cream of
tartar, continue beating until soft peaks form, drizzle in honey and
beat until stiff but not dry.

Spread meringue over pie so that it covers the filling and touches
crust on all sides. Make small swirls on merigue with back of spoon.
Broil about 6" from heat until lightly browned, don't let it burn.
Serve at room temperature.

Recipe FROM: Prevention Magazine, Feb 1993

Posted by: <mindy.s.mymudes@uwrf.edu>, Oct 19, 1993