Lemon Meringue Pie (Fruit Sweet)

Directions

1 Pie shell -- baked & cooled 2 cup -- Water ⅓ cup Cornstarch ½ cup Fruit Sweet -2/3 cup if you like it sweet 2 Egg yolk -- slightly beaten 1 tablespoons Butter ⅔ cup Lemon juice 2 teaspoons Lemon peel -- grated -----MERINGUE----- 4 Egg whites ½ teaspoons Cream of tartar 2 tablespoons Fruit Sweet 2 teaspoons Vanilla Preheat oven to 350℉ (180℃). Combine ½ cup 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 to 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)