Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4           cups  water
     1/2           cup  lemon juice
  10 3/4     teaspoons  equal measure -- or
  36           packets  equal
     1/3           cup  cornstarch -- plus
  2        tablespoons  cornstarch
  2                     eggs
  2                     egg whites
  1           teaspoon  finely grated lemon peel -- optional
  2        tablespoons  margarine
  1               drop  yellow food color -- optional (1 to 2)
  9               inch  pie shell -- baked
  3                     egg whites
     1/4      teaspoon  cream of tartar
  3 1/2      teaspoons  equal measure -- or
  12           packets  equal

Preparation:

Mix water, lemon juice, 10 3/4 teaspoons Equal Measure, and cornstarch in medium saucepan. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Beat eggs and 2 egg whites in small bowl; stir in about 1/2 the hot cornstarch mixture. Stir this egg mixture into the remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute. Remove from heat; add margarine, stirring until melted. Stir in food color. Pour mixture into baked pie shell. Beat 3 egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in 3 1/2 teaspoons Equal Measure, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping. Bake pie in preheated 425-degree F oven until meringue is browned, about 5 minutes. Cool completely on wire rack before cutting.

Nutritional Information:

986 Calories (kcal); 59g Total Fat; (53% calories from fat); 16g Protein; 99g Carbohydrate; 47mg Cholesterol; 1396mg Sodium