1 1/3 cups sugar
1/2 cup cornstarch
1/8 teaspoon salt
1 1/2 cups boiling water
3 egg yolks
1/2 cup fresh lemon juice
1 tablespoon grated lemon peel
4 tablespoons butter, cut into pices
One 9 inch baked pastry shell

In a 2 quart glass casserole dish, blend together sugar, cornstarch and salt. Stir in boiling water, then microwave 3 1/2 to 4 1/2 minutes, stirring about every minute until thickened and translucent. In medium bowl beat egg yolks lightly, then gradually stir first mixture into egg yolks, blending well. Microwave at medium high (70 percent power) 2 minutes. (Less than 2 minutes if mixture is thick). Cool the mixture; then add the butter and fresh lemon juice and lemon peel. Pour the cooled mixture into a cool pie crust. Top with Cool Whip or whipped meringue.