Mix quarter cup KINGSFORD'S Corn Starch, half cup sugar and quarter teaspoon salt in double boiler top. Slowly stir in 1- half cups water. Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon. Cover; cook 10 minutes, stirring occasionally. Beat 3 egg yolks and half 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 tablespoons Mazola Margarine, 1- half teaspoons grated lemon rind and one third cup lemon juice. Cool to room temperature. Turn into baked 23 cm pastry shell. Beat 3 egg whites until foamy. Add 6 tablespoons sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised. Spread some meringue around edge of filling first touching crust all around; then fill in center. Bake in 350-degree F. oven 15 to 20 minutes or until meringue is lightly browned.