1 Pie shell — baked & cooled
2 c — Water
1/3 c Cornstarch
1/2 c Fruit Sweet
-2/3 c if you like it sweet 2 Egg yolk — slightly beaten
1 tb Butter
2/3 c Lemon juice
2 ts Lemon peel — grated
—–MERINGUE—– 4 Egg whites
1/2 ts Cream of tartar
2 tb Fruit Sweet
2 ts Vanilla
Preheat oven to 350 degrees. Combine 1/2 c water and cornstarch in saucepan. Add remaining water and Fruit Sweet. Stirring constantly over medium heat, cook, until mixture thickens and boils. Boil 1 minute. remove from heat. Stir half of mixture into egg yolks, then blend this back into hot mixture. Stir and cook 2 more minutes. Remove from heat and stir in butter, lemon juice and peel. Pour into crust. Meringue: Beat whtes and cream of tartar until fluffy. Slowly, add Fruit Sweet and continue beating until stiff and glossy. Beat in vanilla. Heap onto hot filling, sealing meringue to edge of crust. Bake 5-7 minutes, until golden.
(Fruit Sweet is made of peach and pear juices and pineapple syrup. It is available from Wax Orchards; RR 4 Box 320; Vashon Island, WA 98070)