Lemon Meringue Pie - Maggie May

This is a favourite recipe of mine. It is a non-traditional take on the classic Lemon Meringue Pie. I made it the first time about 5 years ago for my mother-in-law and have been baking it for her ever since. It's great. Give it a go!

Crust:
1 1/2 cups graham cracker crumbs/ milk arrowroot (ground)
2 TBSP sugar
1 TBSP butter/ margarine, melted
1 large egg white, lightly beaten
cooking spray

Filling:
2 TBSP grated lemon rind
1/2 cup fresh lemon juice
14 oz (415 ml) fat-free condensed milk
6 oz (175 ml) lemon yogurt (difficult to find in Aus, but Vaalia makes a Lemon Crème which is great)
1 1/2 tsp unflavoured gelatin
3 TBSP water

Meringue:
2/3 cup sugar
1/4 cup water
2 large egg whites
1/4 tsp cream of tartar

Preheat oven to 325 degrees F (160 degrees C).

Combine crust ingredients in a bowl, toss with fork until moist. Press into 9" pie plate covered with cooking spray. Bake at 325 degrees F (160 degrees C) for 15 minutes or until lightly browned. Removed from oven and cool on rack.

Combine lemon rind, lemon juice, condensed milk and yogurt in medium bowl and set aside.

Sprinkle gelatin over 3 TBSP water in a small bowl. Let stand for 1 minute. Microwave at HIGH for 15 seconds and stir til dissolved. Then stir gelatin mixture thoroughly into yogurt mixture.

Spoon filling into cooled crust. Press a sheet of plastic wrap onto surface of pie and chill for 1 hour or until almost set.

Combine 2/3 cup sugar and water in small saucepan. Bring to boil. Cook without stirring til thermometer reads 240 degrees F. Beat egg whites and cream of tartar on high until foamy. Pour sugar syrup in a thin stream into eggs. Beat on high til stiff peaks form.

Remove plastic wrap from pie and spread meringue over filling, sealing to the edge of the crust.

Broil meringue for 1 minute to brown the top. (For Australians that means to heat under your griller)

Cool until set.

Serves 8