Recipe(tried): Lemon Meringue Pie Filling without butter!!

We were given some beautiful lemons by a family member and since lemon meringue is one of my husband's favorite pies I wanted to make him this treat. I made them in individual non-stick removable bottom tart pans, putting the left over filling into individual ramekins for myself and topping them with meringue also. That way, the only part of the filling I shouldn't be eating was the egg yolks. (next time I will try using an egg substitute for the filling) When I had the tarts and ramekins topped with meringue and in the oven I turned to see the 3 Tablespoons of butter called for in the filling recipe still sitting on the butcher block. I had forgotten to add it! I had tasted the filling before putting in into the tart pans and it tasted good and had gotten nice and thick, so I just hoped for the best. It's one of the best lemon meringue deserts I have ever made and without the added butter! Yipee! Now, if I can make it work with egg replacement.....

Here's what I used in the filling. For the meringue I just beat the leftover egg whites with some cream of tartar and a couple tablespoons of granulated sugar to stiff peaks. (Adding the sugar gradually while beating the egg whites/cream of tartar)

Butter-Free Lemon Meringue Pie Filling

1 1/4 cups sugar
6 Tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
finely grated rind of 1 large lemon
2 teaspoons vinegar

Mix sugar and cornstarch in a saucepan. Add 2 cups water.

Combine egg yolks with lemon juice, beat, then add to sugar cornstarch mixture, stirring well. Cook over medium heat until thickened, stirring constantly.

Remove from heat and stir in lemon rind and vinegar. Pour into desired baked crust or inividual ramekins.

Top with meringue of choice and brown in 350 degree F. oven.