1 cup white sugar
2 tablespoons generally useful flour
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cups water
2 lemons, squeezed and zested
2 tablespoons spread
4 egg yolks, beaten
1 (9 inch) pie covering, heated
4 egg whites
6 tablespoons white sugar
Preheat broiler to 350 degrees
To Make Lemon Filling: In a medium pan, whisk together 1 cup sugar, flour, cornstarch, and salt. Mix in water, lemon juice and lemon pizzazz. Cook over medium-high warmth, blending every now and again, until blend reaches boiling point. Mix in margarine. Spot egg yolks in a little bowl and slowly rush in 1/2 cup of hot sugar blend. Whisk egg yolk blend once again into residual sugar blend. Heat to the point of boiling and keep on cooking while at the same time mixing continually until thick. Expel from warmth. Empty filling into heated baked good shell.
To Make Meringue: In an enormous glass or metal bowl, whip egg whites until frothy. Include sugar bit by bit, and keep on whipping until solid pinnacles structure. Spread meringue over pie, fixing the edges at the hull.
Heat in preheated stove for 10 minutes, or until meringue is brilliant darker.