1 1/3 c. granulated sugar
6 tbsp. cornstarch
Dash of 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") baked crust or graham cracker crust

MERINGUE:

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

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: 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 at 350 degrees for 12-15 minutes or until lightly browned.