9" baked pie shell
3/4 cup equal
1 1/2 cups water
4 eggs - seperated
3 tablespoons butter
4 egg whites
1/4 cup equal
1/2 cup cornstarch
1/4 cup cold water
1/4 teaspoon salt
1/3 cup lemon juice
1 1/2 teaspoon lemon peel - sauers dried is good if
available
dash of salt
1. Combine 3/4 cup equal, 1 1/2 cups water &
1/4 teaspoon salt in a medium saucepan
2. Heat to boil
3. Combine cornstarch & 1/4 cup cold water
4. Stir to blend
5. Add to boiling mix
6. Stir constantly
7. Cook & stir till clear & thick
8. Remove from heat
9. Beat lemon juice & eggs yolk together
10. Slowly stir in to hot mix
11. Return to heat
12. Cook until boils
13. Stir in butter & lemon peel
14. Cover & cool to room temperature
15. Beat egg whites & dash of salt till soft peaks form
16. Gradually add 1/4 cup equal
17. Beat till stiff peaks form
18. Pour lemon mix in pie shell
19. Top with meringue & seal to ends
20. Sprinkle lemon peel on top
21. Bake at 350 * till brown
22. Cool on a wire rack, then refrigerate
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