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1 1/2 c. granulated sugar
1/2 c. cornstarch
1/4 tsp. salt (optional)
1 1/2 c. warm water
4 large eggs, separated
1/2 c. lemon juice
1 Tbsp. grated lemon rind
2 Tbsp. butter or margarine
1 (9-inch) pie crust, baked

In 2 quart saucepan, combine 1 1/4 cups of sugar, then
cornstarch and 1/8 teaspoon of salt (if desired); mix well.
Stir in water; cook over medium heat, stirring until mixture
boils and thickens. Remove from heat. In small bowl, lightly
beat egg yolks; stir in small amount of hot mixture. Slowly
pour this mixture into remaining hot mixture, stirring vigor-
ously to prevent lumps. Return saucepan to heat; cook, stir-
ring, about 2 minutes or until mixture is thick. Add lemon
juice, lemon rind and butter; stir until thoroughly blended.
Pour lemon filling into baked pie crust. Heat oven to 400 degrees.
Meanwhile, to prepare meringue, in small, clean bowl,
with clean beaters (mixer or rotary), beat room temperature egg
whites and remaining 1/8 teaspoon salt just until soft peaks
form. Sprinkle in remaining 1/4 cup sugar, about a tablespoon
at a time, beating well after each addition. Beat until stiff
and shiny. Spread meringue to cover lemon filling. Swirl
meringue to make decorative top. Bake 10 minutes or until

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