Instructions: Preheat oven to 350
degrees. For the filling, in a medium saucepan, combine 1 cup sugar and the cornstarch. Stir in the grape juice and water. Cook and stir over medium-high heat until thickened and bubbly. Reduce the heat. Cook and stir for 2 minutes longer. Remove from the heat. Stir in the lemon peel and lemon juice. Reserve 1/3 cup hot mixture for the meringue; set aside to cool. Separate the eggs; set the whites aside for the meringue.

Beat the egg yolks slightly. Gradually stir 1 cup of the remaining hot mixture into the yolks; return to the saucepan. Bring to a gentle boil.

Cook and stir for 2 minutes longer. Remove from the heat; pour into the pie crust. For the meringue, beat the egg whites until soft peaks form.

Beat in the remaining 2 tablespoons sugar and the reserved filling.

Beat until stiff peaks form. carefully spread the meringue over the hot filling in the pie crust; seal to the edge. Bake for 15 minutes, or until the meringue is golden. Cool on a wire rack. Cover and store in the refrigerator. Penny Halsey (ATBN65B).

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