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Hope’s Lemon Pie

1-1/3 cups sugar
6 tbsp. cornstarch
1/4 tsp. salt
1-1/4 cups boiling water
3 eggs, separated
1/3 cup lemon juice
2 tbsp. margarine
dash salt
2 tsp. lemon rind, grated
1 9-inch baked pastry shell
1 jar (7 oz.) marshmallow creme

Combine sugar, cornstarch and salt in a saucepan. Gradually add boiling water. Bring to a boil, stirring constantly. Cook 1 minute or until mixture is clear and thickened. Stir a small amount of the hot mixture into beaten egg yolks, return to hot mixture. Cook over medium heat for 3 minutes, stirring constantly. Stir in lemon juice, margarine and lemon rind. Pour into pie shell.

Beat egg whites and dash of salt until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Spread over filling, sealing to edge of crust.

Bake at 350 degrees for 12 to 15 minutes or until lightly browned. Cool.

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