1 baked 9" pastry shell
1 1/2 c. sugar
1/3 c. cornstarch
1 1/2 c. water
3 egg yolks, slightly beaten
3 tbsp. butter
1/4 c. lemon juice
1 tsp. grated lemon peel

MERINGUE:

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

1. Mix together sugar, cornstarch and water in a 4 cup measure or 1 quart casserole until smooth. Microwave on High (100%) for 4 to 6 minutes or until thickened. Stir occasionally the last half of cooking.

2. Beat a little of the hot mixture into egg yolks, then add the egg yolk mixture to the remaining hot mixture. Microwave on High (100%) for 1 to 2 minutes or until thickened.

3. Slowly blend in butter, lemon juice and lemon peel. Cool. Pour into cooled baked pastry shell.

4. Beat egg whites and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over filling. Seal around rim of pie.

5. Microwave on Medium (50%) for 3 to 4 minutes or until set.

If microwave has a browning element, brown as desired.