7 tbsp. cornstarch
1 1/2 c. sugar
1/4 tsp. salt
1 1/2 c. hot water
3 egg yolks, beaten
2 tbsp. marg.
1 tsp. grated lemon peel
1/2 c. fresh lemon juice
1 (9 inch) baked pie shell
3 egg whites, room temperature
1/4 tsp. cream of tartar
6 tbsp. sugar

Mix cornstarch, 1 1/2 cups sugar, and salt in saucepan; gradually stir in hot water. Cook over direct heat, stirring constantly. Stir in 1/2 cup of hot mixture into egg yolks; stir this back into hot mixture. Cook over low heat, stirring constantly, 2 or 3 minutes. Remove from heat; stir in butter, add lemon peel and juice, stirring until smooth. Cool.

Pour into baked pie shell. Beat egg whites with cream of tartar until frothy; gradually, beat in 6 tablespoons sugar, a little at a time. Beat until meringue stands in firm glossy peaks. Spread meringue on filling, making sure it touches inner edge of crust all around pie.

Bake in moderate oven (350 degrees) 15 minutes or until delicately browned. Cool. Place in freezer. When frozen slip into plastic bag, seal, date and return to freezer cup up to one month, recommend. To serve: remove from freezer 2 or 3 hours before serving.