1 1/2 c. water
1 1/2 c. sugar
7 tbsp. cornstarch
1/2 tsp. salt
3 egg yolks, beaten lightly
3 tbsp. butter
2 tsp. grated lemon rind
1/2 c. lemon juice
1 baked 9" pie shell
3 egg whites
1/4 c. cold water

Microwave water on high, in pyrex measuring cup, for 1 1/2 minutes. Meanwhile, combine sugar, cornstarch and salt in a glass bowl; pour hot water over dry ingredients, stirring well. Microwave uncovered for 4 minutes on high, turning and stirring every minute until mixture is thickened and bubbly.

Gradually add a small amount of hot mixture into beaten egg yolks, add yolk mixture to hot mixture, stirring constantly. Microwave uncovered on high for 1 minute. Stir well, then add butter, lemon rind and juice. Let cool.

Pour into baked pie shell. Cover with meringue, sealing edges. Bake in conventional oven, if desired, or microwave uncovered on high 3 minutes. Let cool, then chill.

NEVER FAIL MERINGUE:

Beat egg whites and cold water until stiff. Add 1/4 cup sugar all at once. Beat again until stiff. Bake at 340 degrees in conventional oven until golden brown.