1 c. sugar
3 tbsp. Argo cornstarch
1 1/2 c. cold water
3 egg yolks, slightly beaten
Grated rind of 1 lemon
1/4 c. lemon juice
1 tbsp. Mazola butter
1 (9 inch) baked pastry shell
3 egg whites
1/3 c. sugar

In 2 quart saucepan, stir together 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks, stirring constantly. Bring to a boil over medium heat and boil 1 minute. Remove from heat. Stir in next 3 ingredients. Cool. Turn into pastry shell. In small bowl with mixer at high speed, beat egg whites until foamy. Gradually beat in 1/3 cup sugar; continue beating until stiff peaks form. Spread some meringue around edge of filling first, touching crust all around, then fill in center. Bake at 350 degrees for 15-20 minutes or until lightly browned. Cool. Serves 6-8.