Title: Asparagus Meringue Pie
Categories: Dessert Pie
Yield: 6 Servings

1/2	c	Butter/margarine softened
1	pk	Yellow cake mix
1		Egg
		FILLING:
1 1/2	c	Sugar
1/2	c	Cornstarch
1/4	ts	Salt
2	c	Pureed cooked asparagus
4		Eggs separated - reserve whites
2	tb	Softened butter or margarine
1	tb	Grated lemon peel
1/2	c	Lemon juice
		Few drops green color
1/4	ts	Cream of tartar
1/2	c	Sugar

CRUST:

CRUST: Preheat oven to 350 degrees, grease bottom and sides of 13 x 9 inch pan. In large bowl, combine cake mix, butter and 1 egg; mix well. Press into pan.

FILLING & MERINGUE: In heavy sauce pan, combine sugar, cornstarch, salt and pureed asparagus; cook over medium heat stirring constantly until mixture just comes to a boil. Remove from heat. Beat egg yolks slightly; stir in 1/2 cup of hot cornstarch mixture into egg yolks. Add all back to pan. Continue cooking until mixture thickens. Stir in butter, lemon juice and grated lemon peel. Pour over cake mixture in pan.

Beat egg whites with cream of tartar until frothy. Gradually add sugar, beating until stiff peaks form. Spread over filling to within 1/2 inch of sides. Bake 25 minutes or until golden brown. Refrigerate 1 hour.

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