1 1/3 cups all-purpose flour
1/2 cup cold margarine, cut in sm. pieces
3 tbsp. ice cold water

Heat oven to 425°F. Have a 9-inch pie plate ready. Put flour into a medium size bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle with 1 tablespoon water at a time, stirring with fork after each addition to distribute moisture evenly. Press with hands until dough holds together.

Shape into a 1-inch thick round. On lightly floured surface and with lightly floured rolling pin, roll out dough and fit into pie plate. Fold over hanging pastry under and flute or crimp edges. Prick bottom and sides all over with a fork.

Bake at 425°F for 15 to 18 minutes until crust looks dry and lightly browned. Cool completely on wire rack.

FILLING:

1 cup granulated sugar
1/3 cup cornstarch
1 1/2 cups water
1 cup thawed frozen cholesterol-free egg product
1/2 cup fresh lemon juice
1 tbsp. freshly grated lemon peel
2 tbsp. margarine

Mix sugar and cornstarch in a medium size saucepan. Stir in water until blended. Bring to a gently boil over medium heat. Boil 1 minute, stirring constantly, until mixture is thick and transparent.

Pour cholesterol-free egg product into a small bowl. Stir in about 1/4 cup hot sugar mixture. Stirring constantly, slowly add egg mixture, then lemon juice to saucepan. Stir over medium low heat 3-4 minutes until very thick.

Add lemon peel and butter; stir until blended. Pour into pie crust. Refrigerate at least 2 hours until filling has set.

MERINGUE:

3 egg whites, at room temperature
1/8 tsp. cream of tartar
3 tbsp. granulated sugar

Heat oven to 400°F. Beat egg whites and cream of tartar in medium size bowl with electric mixer until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff peaks form when beaters are lifted. Spread over filling so it touches crust all round edge.

Bake at 400°F for 7 to 9 minutes until meringue is golden brown. Chill until serving time.

Makes 8 servings.