Directions:

1. Bake Meringue Shell.
2. Mix sugar, cornstarch and salt in 2-quart saucepan.
3. Gradually stir in water.
4. Cook over medium heat, stirring constantly, until mixture thickens and boils.
5. Boil and stir 1 minute.
6. Stir at least half of the hot mixture gradually into egg yolks.
7. Stir into hot mixture in saucepan.
8. Boil and stir 1 minute; remove from heat.
9. Stir in margarine, lemon peel and lemon juice.
10. Cool at room temperature.
11. Spoon into shell.
12. Refrigerate at least 12 hours.
13. Beat whipping cream in chilled medium bowl until stiff.
14. Spread over filling.
15. Refrigerate any remaining dessert.
16. 8 TO 10 SERVINGS; 275 CALORIES PER SERVING.