| 1 | Mix ?cup kingsford"s corn starch, ?cup sugar and ?teaspoon salt in double boiler top. |
| 2 | Slowly stir in 1-?cups water. |
| 3 | Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon. |
| 4 | Cover; cook 10 minutes, stirring occasionally. |
| 5 | Beat 3 egg yolks and ?cup sugar. |
| 6 | Blend a little hot mixture into egg yolks, then stir all into remaining hot mixture. |
| 7 | Cook 2 minutes, stirring constantly. |
| 8 | Remove from boiling water. |
| 9 | Gently stir in 2 tablespoons mazola margarine, 1-?teaspoons grated lemon rind and 1/3 cup lemon juice. |
| 10 | Cool to room temperature. |
| 11 | Turn into baked 9-inch pastry shell. |
| 12 | Beat 3 egg whites until foamy. |
| 13 | Add 6 tablespoons sugar, 1 tablespoon at a time, beating well after each addition. |
| 14 | Continue beating until stiff peaks form when beater is raised. |
| 15 | Spread some meringue around edge of filling first touching crust all around; then fill in center. |
| 16 | Bake in 350-°F. |
| 17 | Oven 15 to 20 minutes or until meringue is lightly browned |
