INGREDIENTS
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1 (9-inch) frozen ready-to-bake pie shell, thawed, baked and cooled
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2 cups low-fat milk
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1/4 cup cornstarch
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3/4 cup sugar, divided
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3 tablespoons lemon juice
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Grated peel of 1 large lemon
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1/4 cup low-fat lemon yogurt
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2 egg whites