1 c. sugar
1/3 c. cornstarch
1 1/2 c. water
1 c. thawed frozen egg beaters
1/2 c. fresh lemon juice
1 tbsp. grated lemon peel
2 tbsp. butter

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

Pour egg beaters in 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 heat 3 to 4 minutes until very thick. Add lemon peel and butter; stir until blended.

Pour into cooked pie crust. Top with meringue. Bake until meringue is brown.