Lemon Meringue Pie

CRUST:

4 sheets phyllo dough

LEMON FILLING:

1 1/2c water
6T cornstarch
1/2c mild honey
1/2c lemon juice
1c fat-free egg substitute
2T grated lemon rind

MERINGUE:

6 egg whites
pinch cream of tartar
2T mild honey

1.  TO MAKE CRUST:  Drape 1 sheet of the phyllo dough across a 9 or
10" pie plate.  Press it into the plate; fold the overhang edges
toward the center, crumbling them slightly to fit.  Coat the top
with a misting of no-stick spray.  Repeat with remaining sheets,
spraying them.

2. Bake at 375x for 5 to 7 minutes or until the shell is golden
brown.  

3.  TO MAKE LEMON FILLING:  in a 2 quart saucepan, whisk together
the water, cornstarch until the cornstarch is dissolved.  Whisk in
the  honey and lemon juice.  Place over medium high and cook. 
Stirring constantly until the mixture comes to a boil and turns
clear.

4.  Remove from the heat and slowly whisk in the egg substitute. 
Return to the heat and cook, stirring until thickened.  Add the
lemon rind.  Set aside to cool at room temperature.

5.  TO MAKE THE MERINGUE:  Place the egg whites in a large bowl. 
Beat until foamy.  Add the cream of tartar.  Continue beating until
soft peaks foam. Drizzle in the honey and beat until stiff but not
dry.  

6.  Spread the meringue over the pie so that it covers the filling
and touches the crust on all sides.  Make small swirls on the
meringue with the back of a spoon.  Broil about 6" from heat until
browned.  Serve at room temperature.