| 1 | Preheat oven to 350 degrees. |
| 2 | Combine ?c water and cornstarch in saucepan. |
| 3 | Add remaining water and fruit sweet. |
| 4 | Stirring constantly over medium heat, cook, until mixture thickens and boils. |
| 5 | Boil 1 minute. |
| 6 | Remove from heat. |
| 7 | Stir half of mixture into egg yolks, then blend this back into hot mixture. |
| 8 | Stir and cook 2 more minutes. |
| 9 | Remove from heat and stir in butter, lemon juice and peel. |
| 10 | Pour into crust. |
| 11 | Meringue: beat whtes and cream of tartar until fluffy. |
| 12 | Slowly, add fruit sweet and continue beating until stiff and glossy. |
| 13 | Beat in vanilla. |
| 14 | Heap onto hot filling, sealing meringue to edge of crust. |
| 15 | Bake 5-7 minutes, until golden. |
| 16 | (fruit sweet is made of peach and pear juices and pineapple syrup. |
| 17 | It is available from wax orchards; rr 4 box 320; vashon island, wa 98070 |
