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EGGLESS LEMON PIE 
2 c. water
1/3 c. cornstarch or arrow root
2/3 c. sweetener (may use fruit concentrate or diet sugar)
3/4 lb. silken tofu
1/2 c. lemon juice
2 tsp. grated lemon rind
1/4 tsp. nutmeg
9" baked pie shell

Mix together water, sweetener and cornstarch. Cook until thick and smooth, stirring constantly. Add tofu, lemon juice, lemon rind and nutmeg. Cook until very hot, but not boiling. Pour into baked pie shell. Chill. Serve topped with meringue using 2 egg whites beaten until stiff. Add Equal to taste. Brown in oven 5 minutes.
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