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1 1/2 c. sugar
1/3 c. plus 1 tbsp. cornstarch
3 egg yolks, beaten
1 1/2 c. water
1 baked pie crust
3 tbsp. butter
2 tsp. lemon peel, grated
1/2 c. lemon juice

In 2 quart Pyrex measuring bowl, combine sugar and cornstarch. Blend egg yolks and water; gradually stir into sugar mixture. Cook in microwave on ROAST for 6 to 8 minutes; stirring every 3 minutes until mixture boils. Boil 1 minute and remove from microwave. Mixture should be thick. Stir in butter, lemon peel, lemon juice. Pour into baked pie shell. Heap meringue onto hot filling, carefully sealing to edge of crust to prevent shrinking or weeping.


3 egg whites
6 tbsp. sugar
1/4 tsp. cream of tartar
1/2 tsp. vanilla

Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until thick and glossy. Do not underbeat. Beat in vanilla. Bake approximately 10 minutes in conventional oven.
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