ZUCCHINI LEMON PIE!!!

ZUCCHINI LEMON PIE (looks and tastes like lemon meringue pie)

1 - 8" baked pie shell
10 oz zucchini (2 small)
1 cup water
1 TBSP butter
6 TBSP honey
2 egg whites
4 TBSP cornstarch
pinch of salt
1 lemond-rind grated
1/4 cup lemon juice
2 egg yolks
1 TBSP honey, warmed to a think consistency

Make pie shell according to preferred recipe.
Peel zucchini, cut into slices, put into electric blender with water and puree. There should be 2 cups zucchini mixture. Heat this in a large saucepan along with butter and 2 TBSP honey.
Combine cornstarch, salt and lemon rind and juice, mix well and stir into hot zucchini mixture. Cook stirring constantly, until thickened.
Beat egg yolks and add a little of the hot mixture to them. stirring, then stir this back into zucchini mixture and cook approximately one more minute. Remove from heat and pour into baked pie shell. Preheat oven to 400 degrees.
Make meringue by beating egg whites until stiff and adding the warmed honey, gradually, during the beating process. Pile meringue on top of filling, covering it completely. Leave a rough surface on the meringue so it will brown more attractively.
Bake in a preheated oven for approximately 5 minutes until meringue is golden brown. Cool and serve.