1 1/3 c. granulated sugar
6 tbsp. cornstarch
Dash salt
1 1/2 c. boiling water
3 eggs, separated
1/3 c. lemon juice
2 tbsp. butter
2 tsp. lemon rind, grated
1 (9-inch) crust, baked or graham cracker crust

Combine sugar, cornstarch and salt in saucepan; gradually add water. Bring to boil, stirring constantly. Cook 1 minute, or until mixture is clear and thickened. Stir small amount of hot mixture into beaten egg yolks; return to hot mixture. Cook over medium heat for 3 minutes, stirring constantly. Stir in lemon juice, butter and lemon rind. Pour into pie crust.

MERINGUE:

3 egg whites
Dash salt
1 (7 oz.) jar marshmallow creme

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 in 350 degree oven for 12 to 15 minutes, or until lightly brown.