1 (9-inch) pie shell, baked
1/2 c. cornstarch
1 1/3 c. sugar
1/4 tsp. salt
1 1/2 c. hot water
3 egg yolks
1/3 c. fresh lemon juice
1 tsp. lemon peel, grated
1 tbsp. butter

Mix cornstarch, sugar and salt in saucepan. Add hot water gradually and cook over direct heat, stirring constantly, from 6 to 8 minutes or until thick and clear. Remove from heat and stir about 1/4 cup hot mixture gradually into beaten egg yolks. Pour back in pan. Cook at low heat, stirring constantly, for 6 minutes. Remove from heat; add lemon juice, peel and butter. Cool filling and pour into shell. Package and freeze. Freeze egg whites.

3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar

Beat egg whites, which have been defrosted and brought to room temperature, until soft peaks form. Add sugar gradually, beating until meringue holds in firm glossy peaks. Spread meringue on pie. Bake at 350 degrees for 15 or 20 minutes until golden brown. It is ready for serving. If it is held for any time, keep away from drafts.