Oh So Good Lemon Meringue Pie

Directions

Mix ¼ cup corn starch, ½ cup sugar and ¼ teaspoon salt in double boiler top. Slowly stir in 1½ cups water.

Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon. Cover; cook 10 minutes, stirring occasionally.

Beat 3 egg yolks and ½ cup sugar. Blend a little hot mixture into egg yolks, then stir all into remaining hot mixture. Cook 2 minutes, stirring constantly. Remove from boiling water.

Gently stir in 2 tablespoons margarine, 1½ teaspoons grated lemon rind and ⅓ cup lemon juice. Cool to room temperature.

Turn into baked 9-inch pastry shell.

Beat 3 egg whites until foamy. Add 6 tablespoons sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised.

Spread some meringue around edge of filling first touching crust all around; then fill in center.

Bake in 350℉ (180℃) oven 15 to 20 minutes or until meringue is lightly browned.