Light Lemon Meringue Pie

Directions

1. 1
   Preheat oven to 350°.
2. 2
   In a heavy, 2-quart saucepan, combine 3/4 cup sugar, cornstarch and water.
3. 3
   Mix until cornstarch is thoroughly dissolved.
4. 4
   Add egg yolks and whisk thoroughly.
5. 5
   Bring to a boil over medium heat and allow to boil for 1 minute.
6. 6
   Remove from heat and add margarine; mix well.
7. 7
   Add grated lemon rind and lemon juice and again mix well.
8. 8
   Allow the custard to cool.
9. 9
   Spoon the custard into the unbaked pie shell.