Lilikoi Meringue Pie

• 1/3 cup cornstarch
• 1 cup sugar
• 1-1/2 cups boiling water
• 3 egg yolks, slightly beaten
• 2 Tbsp butter or margarine
• 3 Tbsp frozen lilikoi concentrate
• 2 Tbsp lemon juice
• 1 tsp grated lemon rind
• 3 egg whites
• 1/4 tsp cream of tartar
• 6 Tbsp sugar
• 1 baked 9-inch pie shell

Mix cornstarch and sugar in saucepan and gradually stir in boiling water. Bring to a boil and cook 5 minutes over medium heat, stirring constantly, until thick and clear. Turn off heat. Stir several spoonfuls of hot mixture into beaten egg yolks, mixing well. Add the egg yolk mixture to the remaining cornstarch mixture, stirring to mix completely. Bring to a boil again and cook for 2 minutes over low heat, stirring constantly. Turn off heat, stir in butter. Cool. Add lilikoi and lemon juices and grated lemon rind gradually, stirring only until blended. Cool thoroughly and pour into cooled, baked pie shell. Top with meringue.

To prepare meringue, beat egg whites and cream of tartar until soft peaks are formed. Add sugar gradually, beating well after each addition. Continue beating until all the sugar is added and the meringue stands in firm, glossy peaks. Spread over the cooled pie filling, making sure it is sealed well to the edge of the crust. Bake in 425 degree oven, 6-8 minutes, or until golden brown.

Yield: 8 servings