1/4 c. cornstarch
3 tbsp. flour
1 3/4 c. sugar
4 egg yolks, slightly beaten
2 c. water
1/2 c. lemon juice
2 tbsp. grated lemon peel
1 tbsp. butter

Add all ingredients in 4 quart glass measuring bowl. Microwave for 4 minutes. Stir and microwave until thick. Pour in baked pie shell.

MERINGUE:

4 egg whites
1/2 tsp. cream of tartar
1/2 c. sugar

Beat egg whites until stiff. Add cream of tartar as you beat; gradually add the 1/2 cup sugar. Beat at high speed until stiff peaks form. Spread meringue on lemon filling. Bake 7-9 minutes until meringue is golden brown at 400 degrees.