Yield: 4 servings

Whip egg whites with sugar (1/3 cup) and potato starch until very stiff. Draw a circle on baking paper, approximately 9 inches diameter. Spoon on egg whites, building sides to form meringue shell. Bake at 275 degrees for 1 1/2 hours. Allow to cool in closed oven for 2 hours.

Mix water, sugar, and 1/4 cup potato starch. Add yolks. Bring to a boil, stirring constantly.

Boil 1 minute. Add margarine, juice, and lemon extract. Mix until smooth. Cool and use to fill meringue shell. Can also be used to fill a pastry crust, and then topped with meringue.