Beat egg whites and salt with an electric mixer until foamy. Slowly add sugar one tablespoon at a time while beating on high speed. Add 1-teaspoon lemon juice and beat until very stiff and glossy. Spread meringue into a lightly greased 9-inch pie shell and bake one hour. Cool.

While pie shell is cooling, combine potato starch, 2-tablespoons water and 1-teaspoon lemon juice in a bowl. Stir until potato starch is dissolved. Place 1-cup strawberries and 1/2-cup water in a saucepan and bring to a boil. Add potato starch mixture, margarine and 3/4-cup sugar. Stir until mixture is thick and clear. Place remaining berries into baked, cooled meringue shell and pour glaze over. Refrigerate until set.