6 egg yolks, beaten
1 1/2 tsp. grated lemon peel
1/3 c. lemon juice
3/4 c. sugar
5 egg whites
10 tbsp. sugar

CRUST:

1/2 c. ground almonds
1/2 c. matzo meal
2 tbsp. sugar
1/8 tsp. salt
1/4 c. peanut oil
1 egg white

Crust: Mix together almonds, matzo meal, sugar and salt. Beat oil and egg white; stir into almond mixture. Press firmly and evenly against sides and bottom of 9 inch pie plate. Bake at 375 degrees, 15 to 20 minutes, or until lightly browned. Cool thoroughly.

Pie filling: In top of double boiler, combine egg yolks, lemon peel, lemon juice, water and 3/4 cup sugar. Cook over gently boiling water, stirring frequently, until thickened, about 15 minutes. Remove from heat.

Beat egg whites in separate bowl until frothy. Gradually add remaining 10 tbsp. sugar, beating until soft peaks form. Fold 1/3 beaten egg whites into warm lemon mixture. Pour into cooled crust. Top with remaining meringue. Bake at 400 degrees, 15 minutes or until meringue is lightly browned. Cool before serving.