Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust
  1 1/3           cups  all-purpose flour
  3               Tbsp  granulated sugar
  2               Tbsp  cocoa powder
     1/2           cup  butter or margarine
  1                     egg     beaten
                        Lemon Cream Custard
  1                cup  granulated sugar
  5 1/2           Tbsp  cornstarch
     1/8           tsp  salt
  2               cups  milk
  3                     egg yolks
  3               Tbsp  butter or margarine
     1/3           cup  lemon juice
  2                tsp  grated lemon rind
                        Meringue
  3                     egg whites
  1                tsp  lemon juice
     2/3           cup  granulated sugar

Preparation:

Combine flour, sugar, and cocoa powder. Cut in butter until mixture resembles coarse meal. Stir in egg. Form dough, using hands to gently pull it together. Press into 10-inch pie plate. Bake at 350ƒ for 20 minutes. In double boiler, combine sugar, cornstarch, and salt. Add milk gradually. Stir until evenly blended. Cook and stir about 10 minutes until mixture thickens. In a small bowl, beat the egg yolks. Pour a little of hot custard into yolks, stirring well. Return yolk mixture to custard. Cook over boiling water for 5 minutes, stirring. Remove from heat. Add butter, lemon juice and rind. Cool slightly. Beat egg whites until frothy. Add a teaspoon of lemon juice. Beat into soft peaks. Beat in sugar gradually until stiff peaks form. Pour custard into baked crust. Top with meringue. Bake at 350ƒ for 10 minutes. Turn off oven. Leave for 5 minutes until meringue is golden.

Nutritional Information:

3904 Calories (kcal); 161g Total Fat; (36% calories from fat); 56g Protein; 576g Carbohydrate; 1046mg Cholesterol; 1994mg Sodium