1 1/3 c. sugar
6 tbsp. cornstarch
Dash of salt
1 1/4 c. boiling water
3 eggs, separated
1/3 c. lemon juice
2 tbsp. butter
2 tsp. lemon rind (opt.)
1 (9") baked pastry shell
1 (7 oz.) jar marshmallow creme

Combine sugar, cornstarch and salt in saucepan. Gradually add water. Bring to a boil, stirring constantly. Stir small amount of hot mixture into beaten egg yolks. Return to hot mixture. Cook over medium heat 3 minutes, stirring constantly. Stir in lemon juice, butter and lemon rind. Pour into pastry shell. Beat egg whites and salt until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Spread over filling, sealing to edge of crust.

Bake at 350 degrees for 12 to 15 minutes or until lightly browned. Cool. For a clean slice, cut the pie with a wet knife.