1 baked 9 inch pie shell
1 1/2 c. sugar
1 1/2 c. water
1/2 tsp. salt
1/2 c. cornstarch
1/3 c. water
4 eggs, separated
1/2 c. lemon juice
3 tbsp. butter
1 tsp. grated lemon peel
1/4 tsp. salt
1/2 c. sugar
1 tsp. vanilla

Combine 1 1/2 cups sugar and 1 1/2 cups water with salt in a saucepan and bring to a boil.

Mix cornstarch with 1/3 cup water to make a paste; add to the boiling mixture slowly, stirring constantly; cook until thick and clear. Remove from heat.

Beat egg yolks, add lemon juice and stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles. Remove from heat and add lemon peel, butter and vanilla. Cool.

MERINGUE:

Add salt to egg whites and beat until frothy. Gradually add 1/2 cup sugar, beating until glossy and peaks form.

Pour filling into baked pie shell and top with meringue, making sure it goes to edges. Bake in a slow oven, 350 degrees F. about 15 minutes, until lightly brown on top. Chill and serve.