Inspired by the basket of lemons that I picked from my dad’s tree this lemon meringue pie is a welcome addition to any summer garden party.

Lemon Meringue Pie

• 1 cup sugar
• 1/4 cup corn starch
• 1 1/2 cups cold water
• 3 egg yolks, slightly beaten
• Grated peel of 1 lemon
• 1/4 cup lemon juice from real lemons
• 1 T Smart Balance
• 1 9 inch pie crust, baked
• 3 egg whites
• 1/3 cup of sugar

Preheat oven to 350 degrees F. Combine 1 cup of sugar, water and corn starch into a saucepan over medium heat. Add egg yolks. Continue stirring until mixture comes to a boil. Let boil one minute. Remove from heat. Stir in Smart Balance, lemon rind and lemon juice. Place filling into pie crust.

For the meringue beat 3 egg whites at a high speed. Gradually add in the 1/3 cup of sugar. Beat until stiff peaks form. Spoon meringue over hot pie filling. Bake 15 - 20 minutes or until golden. Cool pie, then refrigerate.