• Cooking Time: 60 mins
• Servings: 4-12 pieces
• Preparation Time: 20 mins
• Filling : 1 1/4 cup sugar
• 6 tbsp cornstarch
• 1/2 tsp salt
• 4 egg yolks, lightly beaten
• 1 tbsp grated lemon zest
• 1/2 cup lemon juice
• 3 tbsp cannabutter cubed
• Meringue: 5 egg whites
• 1/4 tsp cream of tarter
• 1/3 cup instant (fruit/berry sugar)

1. Lemon Filling:
2. In a heavy - bottomed saucepan, whisk together sugar, cornstarch, salt, whisk in water (2 cups). Bring too a boil over med - high whisking constantly. Reduce heat to med-low simmer, whisk constantly for 3 mins. Remove from heat. Gradually whisk 1/4 of the sugar mixture into egg yolks, whisk back into pan. Cook over med-high whisking constantly for 2 mins. Remove from heat, whisk in lemon zest, lemon juice and butter until melted. Scrap into bowl, let cool for 30 mins. Scrap into shells.
3. Meringue:
4. In a bowl, beat egg whites with cream of tarter until soft peeks form. Beat in sugar 1 tbsp at a time until stiff peeks form. Starting at edge and using spatula spread some of the meringue around outer edge of filling. Pipe remainder meringue evenly over remaining filling.
5. To finish.. Bake @ 400 until meringue is golden brown 5-6 mins. Let completely cool 5 hrs.

If your looking for a great twist of a pie try a Zesty Lemon Pie its sure to satisfy your Lemon craving.