Date:    Tue, 19 Oct 93 14:49:30 CDT
 From:    mindy.s.mymudes@uwrf.edu
 
 
 Lemon Meringue pie
 
 CRUST
   4 sheets phyllo dough
 LEMON FILLING
   1 1/2 cups water
   6 tbsp cornstarch
   1/2 cup honey
   1/2 cup lemon juice
   1 cup egg-white or fatfree substitute (it works well)
   2 tblsp grated lemon rind
 MERINGUE
   6 egg whites
   pinch of cream of tartar
   2 tblsp honey
   
 CRUST: Drape one sheet of dough across 9 or 10 inch 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 
 for 5-7 minutes, or until golden, let cool on rack.
 
 FILLING
 in 2 qt saucepan, whisk together water and cornstarch 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 temp.
 
 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 til
 stiff but not dry.
 
 spread meringue over pie si that it covers the filling and touches crust on
 all sides. make small swirls on merigue with back of spoon. broil
 about 6 inches from heat until lightly browned, don't let it burn. serve
 at room temp.  FromFeb. 1993 Prevention Mag.

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