Categories: Pies, Desserts 
      Yield: 1 pie 
  
      1 c  C and H Granulated Sugar 
      4 tb Cornstarch 
    1/4 ts Salt 
      3    Eggs; separated 
    1/3 c  Lemon juice 
      2 ts Grated lemon peel 
  1 1/2 c  Water 
      2 tb Butter or margarine 
      1    8-inch pastry shell 
           -- (baked and cooled) 
  
  Combine sugar, cornstarch and salt in saucepan.  Mix well.  Add egg yolks, 
  lemon juice and peel and water.  Beat with wire whisk until smooth.  Place 
  over medium heat, bring to boil stirring briskly until clear and thickened. 
  Remove from heat; stir in butter.  Cool 5 minutes, then pour in pastry 
  shell. 
   
  TALL 'N' TENDER MERINGUE:  Beat 3 egg whites with 1/8 teaspoon salt until 
  foamy throughout.  Gradually beat in 1/2 cup C and H Granulated or 
  Superfine Sugar; beating until meringue will hold up in stiff points. 
  Spread over warm filling in swoops and swirls, making sure it seals to edge 
  of crust all around.  Bake at 350 degrees for 10 to 12 minutes, until 
  nicely browned.  Cool, not in a draft. 
   
  MICROWAVE DIRECTIONS:  Combine sugar, cornstarch and salt in a deep 2 quart 
  glass mixing bowl.  Add egg yolks, lemon juice and peel and water. Beat 
  with whisk until smooth.  Microwave on full power 8 minutes, stirring 3 
  times.  Precede {sic} as recipe directs. 
   
  Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar 
  Kitchen) Electronic format by Karen Mintzias