1/2 c. lemon concentrate
2 1/2 c. water
3 egg yolks
1 1/4 c. sugar
7 tbsp. cornstarch
1 tbsp. butter
9-inch deep-dish pie crust

Mix egg yolks and sugar. Add 1/4 cup water and cornstarch; mix well. Heat remaining water and lemon concentrate to boiling stage. Lower heat; slowly add egg yolk mixture while stirring. Cook until thick and glossy. Remove from heat. Add butter and stir until well blended. Pour into baked pie crust. Top with meringue and bake at 350°F for 8 to 10 minutes or until golden brown.

Pie Crust:

1 1/4 c. flour (plain)
1/8 tsp. salt
1 stick Imperial butter
2 tbsp. very cold water

In blender, place flour, salt and butter (cut in T pieces) and blend until butter is evenly distributed. Add water and blend until a ball is formed. Remove from blender. Roll out between 2 sheets of plastic wrap or wax paper. Place in pan, shape as desired.

Bake at 425°F for 8 to 10 minutes.

Meringue:

3 egg whites
6 tbsp. sugar
1/2 tsp. flavoring (your choice)

Beat egg whites in glass mixing bowl until soft peaks form. Place bowl in a pan of very warm water. Add sugar slowly and continue to beat until stiff glossy peaks form. Add flavoring that compliments the pie of your choice; mix well. Spread meringue over warm filling and bake at 350°F for 8 to 10 minutes or until golden brown.