No Cholesterol Lemon Meringue Pie

• 1 c. sugar
• 1/3 c. cornstarch
• 1 1/2 c. water
• 1 c. cholesterol-free egg product
• 1/2 c. fresh lemon juice
• 1 Tbsp. grated lemon peel
• 2 Tbsp. margarine
• 1 baked pie shell
• 3 egg whites (room temperature)
• 1/8 tsp. cream of tartar
• 3 Tbsp. sugar

1. Mix 1 cup sugar and cornstarch in saucepan.
2. Stir in water. Bring to boil and boil for 1 minute, stirring constantly.
3. Pour egg product into a small bowl.
4. Add about 1/4 cup hot mixture, stirring constantly.
5. Gradually return it to saucepan, stirring; blend well.
6. Add lemon juice and stir over low heat until very thick, about 3 to 4 minutes.
7. Do not boil.
8. Remove from heat; add lemon peel and margarine.
9. Pour into pie shell.
10. Refrigerate at least 2 hours until set.

sugar, cornstarch, water, cholesterolfree egg, lemon juice, margarine, shell, egg whites, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=544272 (may not work)