Microwave Lemon Meringue Pie

• 1 c. sugar
• 1/8 c. cornstarch
• 1/8 tsp. salt
• 2 c. cold water
• 1-2 drops yellow food coloring
• 3 eggs
• 3 Tbsp. butter
• 1/4 c. fresh lemon juice
• 2 tsp. grated lemon rind
• 1 baked pastry shell
• whipped cream, optional
• 1/2 tsp. cream of tartar
• 6 Tbsp. sugar

1. In a 2 quart casserole, combine sugar, cornstarch and salt. Blend in water and food coloring.
2. Cook on high for 6 to 8 minutes, stirring after 3 minutes.
3. Separate eggs.
4. Set egg whites aside.
5. Blend a small amount of the hot mixture into the egg yolks, gradually adding all of mixture.
6. Cook on medium for 3 to 5 minutes, stirring once.
7. Remove and add butter, juice and rind; stir to melt butter and blend.
8. Pour into baked pastry.
9. Make meringue by beating 3 egg whites and cream of tartar until foamy. Gradually beat in 6 tablespoons sugar.
10. Spread over filling and microwave for 3 to 4 minutes or until set.
11. Meringue will not brown in the microwave.
12. If desired, brown in conventional oven set at 375u0b0 for about 8 minutes. Or cool filling and top with whipped cream.

sugar, cornstarch, salt, cold water, coloring, eggs, butter, lemon juice, lemon rind, pastry shell, whipped cream, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=18406 (may not work)