In a saucepan, combine milk, cornstarch and 1/2 cup sugar; stirring until thickened. Remove from the heat. Add lemon juice, zest and yogurt.

Pour into baked pie shell. Refrigerate for 30 minutes.

Preheat over to 425 degrees. Beat egg whites and 1/4 cup sugar until stiff peaks form. Spread over chilled pie, cover to the edges. Bake for 5 minutes or until lightly browned. Chill for at least 3 hours before serving.

This is a very easy and tasty pie.

Submitted by Shawn Stevens