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11/2 cups cold water 3 egg yolks, slightly beaten Grated rind of 1 lemon 1/4 cup lemon juice 1 tablespoon com oil margarine 1 baked (9-inch) pastry shell 3 egg whites 1/3 cup sugar
In 2 quart saucepan, stir together 1 cup sugar and com starch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium heat and boil one minute. Remove from heat. Stir in lemon rind, lemon juice and margarine.
Cool slightly (no longer than 1 hour). Turn into pastry shell. In small bowl with mixer at high speed, beat egg whites until foamy. Add 1/3 cup sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form. Spread some meringue around edge of filling first touching crust all around, then fill in center. Bake in 350 degree F oven 15 to 20 minutes. Cool at room temperature away from drafts. Makes 8 servings.
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