CRUST
4 sheets phyllo dough
LEMON FILLING
1 1/2 cups water
6 tablespoons cornstarch
1/2 cup honey
1/2 cup lemon juice
1 cup egg-white or fat free substitute (it works well)
2 tablespoons grated lemon rind
MERINGUE
6 egg whites
pinch of cream of tartar
2 tablespoons 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 degrees
for 5 to 7 minutes, or until golden, let cool on rack.
FILLING
in 2 quart 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 till
stiff but not dry. spread meringue over pie si that it covers the filling and touches crust on all sides. make small swirls on meringue with back of spoon. broil about 6 inches from heat until lightly browned, don't let it burn. serve at room temp.