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Cook over boiling water, stirring
constantly until thick enough to mound slightly when dropped from
spoon. Cover; cook 10 minutes stirring occasionally. Beat 3 eggs
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 Tbsp margarine, 1½ tsp grated lemon rind and 1/3 cup
lemon juice. Cool to room temperature. Turn into a baked 9-inch
pastry shell.
Beat 3 egg whites until foamy. Add: 6 Tbsp sugar, 1 Tbsp at a
time, beating well after each addition. Continue beating until
stiff peaks form when beater is raised. Spread some meringue around
edges of filling first, touching crust all around. Then fill in
the center. Bake @ 350 degrees 15-20 minutes or until meringue
is lightly browned.
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