Yield: 1 (9-inch) pie

1 pie crust, store-bought or prepared ahead of time

2 1/2 cups hot water

2 cups granulated sugar, divided

1 teaspoon salt

1 teaspoon all-purpose flour

3 tablespoons cornstarch

1 teaspoon grated lemon zest (colored portion of peel)

1/2 cup lemon juice

5 egg yolks

1 teaspoon butter, melted

1 (8-ounce) package cream cheese

1/2 cup powdered sugar

5 egg whites

1 teaspoon vanilla extract

1. Prepare pie crust and set aside. Preheat oven to 350.

2. Bring water to a boil in a medium pot.

3. Mix 1 1/2 cups sugar, salt, flour, cornstarch, lemon zest and lemon juice in a bowl. Remove water from heat, then add the sugar mixture to the pot.

4. Beat the egg yolks in another bowl, then slowly add them to the pot along with the butter. Stir the mixture over low heat until it thickens slightly, enough to coat the back of a wooden spoon. Remove from heat and let cool.

5. Beat the cream cheese and powdered sugar, then spread it around the bottom of the pie crust. Add the filling once it has cooled to room temperature.

6. In a mixing bowl, beat the egg whites, remaining 1/2 cup of sugar and vanilla until stiff peaks form. Use a spatula to spread the topping on the pie.

7. Place in oven until parts of the top begin to brown, about 5-10 minutes. Serve.

Per serving (based on 8): 470 calories; 18g fat; 9g saturated fat; 160mg cholesterol; 7g protein; 70g carbohydrate; 59g sugar; no fiber; 520mg sodium; 50mg calcium.

- Recipe from Maxine Griggs