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1 c. sugar
3 tbsp. Argo cornstarch
1 1/2 c. cold water
3 egg yolks, beaten
Grated rind of 1 lemon
1/4 c. real lemon juice
1 tbsp. butter
1 baked 9" pie shell
3 egg whites
1/3 c. sugar

In a 2 quart saucepan stir together 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks, stirring constantly, bring to boil over low heat and boil for 1 minute. Remove from heat, stir in next 3 ingredients. Cool. Turn into pastry shell.

In small bowl with mixer at high speed beat egg whites until foamy and stiff. Gradually beat in 1/3 cup sugar slowly. Continue beating until stiff peaks form. Spread some meringue around the edge of filling first, touching crust all around, then fill in center.

Bake in 350 degree oven for 15 minutes or until lightly brown. Cool.

Serves 6 to 8.

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