Lemon Meringue Pie on Lemon Cookie Crust

CRUST:
1/2 cup butter
4 ounces cream cheese
1 egg yolk
1/4 cup sugar
1 tablespoon grated lemon rind
1 1/4 cups flour

FILLING:
2 cups boiling water
2 tablespoons finely grated lemon peel
1/4 cup butter, softened
1/8 teaspoon salt
1/2 cup sugar
4 egg yolks
1 cup sugar
1/2 cup cornstarch
2/3 cup lemon juice

For crust: In large bowl of electric mixer, beat together first 5 ingredients until mixture is blended. Beat the flour in until blended. Place dough in floured wax paper, wrap securely, and refrigerate for several hours. Roll dough out to measure a 12" circle. Place dough in a 12" pie pan and pierce bottom with tines of a fork. Bake in a 350�F oven for about 30 minutes or until crust is beginning to brown. Allow to cool in pan.

For filling: in saucepan off the heat, stir together the hot water, peel, butter, salt and sugar. In a large bowl, beat the yolks, sugar, cornstarch and lemon juice until thoroughly blended. Pour egg yolk mixture into hot water mixture and stir until blended. Place saucepan on low heat and cook, stirring constantly, until mixture has thickened. Do not boil or filling will curdle.

For meringue, beat 5 egg whites until foamy. Continue beating, and add a pinch of salt, a pinch of cream of tartar, 2/3 cup sugar (1 tbl. at a time), and 1 tsp. vanilla. Beat until meringue is stiff.

Fill crust with hot lemon filling. Swirl meringue decoratively on top of hot lemon filling and cover every bit of crust.

Bake in a 350�F oven for 12-15 minutes or until top is lightly browned. Cool for 3 hours before serving. For easy cutting, use a wet knife.

Serves 10.