I use pennies as pie weights. They were easy to collect and they heat up and so help cook the crust underneath. As for a filling, here's my prize-winning lemon meringue pie filling. It is very lemony and firm enough to slice easily:: 5 T cornstarch 5 T flour ½ t salt 1 ½ c sugar 1 ½ c boiling water 1 T butter grated rind 3 lemons 2/3 c lemon juice 5 egg yolks, lightly beaten 1. Mix cornstarch, flour and sugar in the top of a double boiler. 2. Add boiling water. Cook and stir over direct heat until mixture boils. 3. Set over hot water, cover and cook 20 minutes. 4. Add butter, rind, juice and egg yolks. Cook and stir until thick. 5. Use hot as it will help cook the meringue from underneath.

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