Ingredients

Filling

1 1/2 cups Zsweet

3 tablespoons cornstarch

3 tablespoons all-purpose flour

Dash of salt

1 1/2 cups hot water

3 slightly beaten egg yolks

2 tablespoons butter or margarine

1/2 teaspoon grated lemon peel

1/3 cup lemon juice

1 9-inch baked pastry shell, cooled

Meringue

3 egg whites

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

6 tablespoons Zsweet

Instructions

In saucepan, mix 1 1/2 cups Zsweet, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat till mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat.

Stir small amount hot mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling; seal to edge. Bake at 350 degrees for 12 to 15 mintues. Cool before cutting.

                  Note: For creamier filling, cook and stir first 5 ingredients 8 minutes over low heat after mixture comes to boiling. Blend in egg yolks as above; cook 4 minutes after mixture boils.

Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add Zsweet, beating till stiff and glossy peaks form and all Zsweet is dissolved. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350 degrees for 12-15 minutes, or till meringue is golden. Cool.

                  Note: Before cutting a meringue-topped pie, dip knife in water-no need to dry.