Crust
1 1/3 cups all-purpose flour
1/2 cup cold margarine, cut in small pieces
3 tablespoons ice cold water
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 tablespoon freshly grated lemon peel
2 tablespoons margarine
Meringue
3 egg whites, at room temperature
1/8 teaspoon cream of tartar
3 tablespoons granulated sugar
To make crust, heat oven to 425. Have a 9-inch pie plate ready. Put flour into a medium-size bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumb.s 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 15 to 18 minutes until crust looks dry and lightly browned. Cool completely on wire rack.
To make filling, mix sugar and cornstarch in a medium-size saucepan. Stir in water until blended. Bring to a gentle 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 to 4 minutes until very thick. Add lemon peel and margarine; stir until blended. Pour into pie crust. Refrigerate at least 2 hours until filling has set.
To make meringue, heat oven to 400. 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 around edge. Bake 7 to 9 minutes until meringue is golden brown. Chill until serving time. Makes 8 servings.
