-(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 0.125 teaspoon salt until foamy throughout. Gradually beat in half 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 180ºC or 10 to dozen minutes, until nicely browned. Cool, not in a draft. MICROWAVE DIRECTIONS: Combine sugar, cornstarch and salt in a deep 2 litre 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