I like Lemon Meringue Pie, however eating the crust always leaving me feeling guilty. So I started making the lemon meringue without the crust, thus makes it a "Non-Pie". This recipe couldn't be easier. Instead of counting minutes when cooking, pay attention to the consistency of the filling.
1.5 C. sugar, 1.5 C. water, 1/3 C. cornstarch and 1 T. flour;
4 eggs, separated;
2 lemons, 3 T. butter, and a pinch of salt.
1/4 t. cream of tartar + 2 T. sugar;
Beat the egg whites with a 1/4 t. cream of tartar and 2 T. sugar until firm peak forms.
Grate the lemon zest in a 3Q pot, add water, sugar, cornstarch, flour and pinch of salt. Cook on high heat and bring the mixture to a boil, stir constantly until thickened(Approximately 3-5 minutes, depending on your stove). Turn down the heat. Scoop some of the mixture and mix with the egg yolks, then pour the egg yolks into the mixture, continue to stir. Add butter, juice from the lemons, stir some more. Pour the mixture in a 8"x12" or comparable sized pan, spread the beaten egg whites on top. Bake in a preheated 375F oven for 13 minutes. Remove and allow to cool completely before serving (although this is not always possible).