| 1 | Combine sugar, cornstarch and salt in saucepan. |
| 2 | Mix well. |
| 3 | Add egg yolks, lemon juice and peel and water. |
| 4 | Beat with wire whisk until smooth. |
| 5 | Place over medium heat, bring to boil stirring briskly until clear and thickened. |
| 6 | Remove from heat; stir in butter. |
| 7 | Cool 5 minutes, then pour in pastry shell. |
| 8 | Tall "n" tender meringue: beat 3 egg whites with 1/8 teaspoon salt until foamy throughout. |
| 9 | Gradually beat in ?cup c and h granulated or superfine sugar; beating until meringue will hold up in stiff points. |
| 10 | Spread over warm filling in swoops and swirls, making sure it seals to edge of crust all around. |
| 11 | Bake at 350 °F for 10 to 12 minutes, until nicely browned. |
| 12 | Cool, not in a draft. |
| 13 | Microwave directions: combine sugar, cornstarch and salt in a deep 2 quart glass mixing bowl. |
| 14 | Add egg yolks, lemon juice and peel and water. |
| 15 | Beat with whisk until smooth. |
| 16 | Microwave on full power 8 minutes, stirring 3 times. |
| 17 | Precede sic as recipe directs. |
