Light Lemon Meringue Pie - cooking recipe

Ingredients

1 c. sugar, divided
3 Tbsp. cornstarch
1 1/2 c. cold water
2 egg yolks, lightly beaten
1 Tbsp. corn oil margarine
1 Tbsp. grated lemon rind
1/4 c. freshly squeezed lemon juice
1 (9-inch) unbaked pie shell
4 egg whites

Preparation

Preheat oven to 350\u00b0.
In a heavy, 2-quart saucepan, combine 3/4 cup sugar, cornstarch and water.
Mix until cornstarch is thoroughly dissolved.
Add egg yolks and whisk thoroughly.
Bring to a boil over medium heat and allow to boil for 1 minute.
Remove from heat and add margarine; mix well.
Add grated lemon rind and lemon juice and again mix well.
Allow the custard to cool.
Spoon the custard into the unbaked pie shell.