9 inch baked pastry shell
3/4 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
1 1/2 c. water
3 eggs (separated)
2 tbsp. butter
2 tsp. grated lemon peel
1/3 c. lemon juice
3 egg whites
1/4 tsp. cream of tartar
1/4 c. sugar

Prepare pastry shell and cool. Combine 3/4 cup sugar, cornstarch, salt and water in a 4 cup measure. Microwave 5-6 minutes or until mixture thickens (stirring 2 or 3 times).

Gradually add some of the mixture to beaten egg yolks, then blend into remaining mixture. Microwave 1 minute, stir in butter, lemon peel and lemon juice. Pour into pie shell. Preheat oven to 350 degrees.

Beat egg whites and cream of tartar until frothy, gradually add 1/4 cup sugar, beating until soft peaks form. Spoon over lemon filling, carefully spreading to seal meringue to edge and cover the filling. Bake 10 to 12 minutes or until golden brown. Cool.