1 (8 inch) baked pie shell
1 c. zucchini milk
1 c. water
4 tbsp. cornstarch
pinch of salt
1 tbsp. butter
6 tbsp. honey
Grated rind of 1 lemon
1/4 c. lemon juice
2 egg yolks Heat zucchini milk, butter and honey together. While heating, combine cornstarch, salt, lemon rind and juice and add to zucchini mixture. Cook, stirring constantly until thick. Beat egg yolks and add a little hot zucchini mixture to them, stirring well. ingredients with the hot mixture and cook 1 minute. Remove from heat. Pour into a baked pie shell. Meringue: 2 egg whites
1 tbsp. honey In a clean bowl, beat egg whites until stiff. Add 1 tablespoon warmed honey gradually, while continuing to beat. Spread meringue evenly over top, making decoratively swirled peaks, if desired. Bake at 400°F until golden brown (5 minutes). Cool and serve. | 
