Serves: 6
Total Calories: 110

1 9-inch Crunchy Whole Wheat Pastry Shell
1 cup Zucchini Milk
1 cup water
1 tablespoon margarine safflower
5 tablespoons honey
1/4 cup cornstarch
pinch salt
1 tablespoon lemon peel grated
1/4 cup lemon juice fresh
2 eggs separated
1 tablespoon honey raw, warmed

Combine and heat zucchini milk, water, margarine, and 5 tablespoons honey. Combine cornstarch, salt, lemon rind, and juice add to zucchini mixture. Cook, stirring constantly, until thick. Beat egg yolks add a little hot zucchini mixture, stirring well. Stir back into hot zucchini mixture and cook about 1 minute remove from heat. Pour into baked pie shell. Beat egg whites until almost stiff add 1 tablespoon honey slowly while continuing to beat. Spoon meringue onto lemon filling seal. Bake in a preheated 400° F oven 8 to 10 minutes or until golden brown. Cool and serve.

Note: This pie is best served the same day it is made.

Nutritional Facts:

Serves: 6
Total Calories: 110
Calories from Fat: 16

More Recipes from the Recipes For Healthy Living Cookbook:
Zucchini-Lemon Pie