1 1/2 c. sugar
1/3 c. cornstarch
3 egg yolks, slightly beaten
3 tbsp. butter, softened
1/4 c. lemon juice
1 tbsp. grated lemon rind
1 baked (9-inch) pie shell

Combine sugar and cornstarch in microwaveable bowl. Add 1 1/2 cups water. Stir, then add egg yolks, butter, lemon juice and rind. Mix with mixer about 2 minutes. Cook in microwave oven on High 2 minutes. Take out and stir well. Place in microwave 2 minutes. Stir. Repeat until mixture thickens; cool. Pour in pie shell. Top with meringue (see below). Heat conventional oven to 400°F. Place pie in oven until meringue lightly browns. Cool.

Meringue:

5 egg whites (room temperature)
1/2 c. plus 1 tbsp. sugar
1/2 tsp. cream of tartar

Have egg whites at room temperature. Beat until frothy. Add cream of tartar. Beat on high until soft peaks form. Reduce speed to medium while adding sugar gradually about tablespoon at a time. Return to high speed and beat until whites are fairly stiff but still glossy. Place meringue on the hot filling in several mounds around edge of pie, sealing well.