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.