ReaLemon Meringue Pie

1 9" baked pastry shell
1-2/3 cups sugar
6 tbsp. cornstarch
1/2 cup ReaLemon® Lemon Juice from Concentrate
4 eggs, separated
1½ cups boiling water
2 tbsp. margarine
1/4 tsp. cream of tarter

In heavy saucepan, combine 1-1/3 cups sugar and cornstarch; add ReaLemon®.

In small bowl, beat egg yolks; add to lemon mixture. Gradually add water,
stirring constantly over medium heat. Cook and stir until mixture boils
and thickens, about 8 to 10 minutes. Remove from heat. Add margarine. Stir
until melted. Pour into prepared pastry shell.

In small bowl, beat egg whites with cream and tartar until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff but not dry. Spread on top of pie, spreading carefully to edge of shell. Bake 12 to 15 minutes at 350° or until golden brown. Cool completely. Chill before serving.

Refrigerate any leftovers.