Lemon Meringue Pie in Microwave

1 1/2 cups sugar
pinch salt
3 tablespoons cornstarch
1 1/2 cups water
1/3 cup water
4 large eggs -- separated and yolks beaten
1 each grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon butter
1 9-inch pre-baked pie crust
1/2 teaspoon cream of tartar

For the filling, in a 2-quart microwavable bowl, stir together 1 1/2 cup sugar, the salt and 1 1/2 cups water. heat to a boil in the microwave. Remove from the heat. Mix cornstartch with the 1/3 cup water to make a smooth paste. Gradually stir into boiling sugar mixture, return to microwave and cook, stirring until mixture is thickened and clear. Mix lemon juice with the egg yolks . Gradually stir into thickened mixture. Cook for a minute more or until mixture comes back to a boil. Stir in the lemon zest, and butter. Turn the filling into the pie crust.

For the meringue, Preheat oven to 350°. In a small bowl, with an electric mixer on high speed, beat the egg whites and cream of tartar until foamy. Add a scant 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form.
Spread meringue on top of filling, being careful to seal all the edges against the crust. Bake for 15 to 20 minutes or until the meringue is lightly browned. Cool the pie at room temperature away from drafts. Then refrigerate.

NOTES : I always make this type of pie in the microwave. It doesn't take as long and it won't burn.