1 c. sugar
3 tbsp. cornstarch (Argo)
1 1/2 c. cold water
3 egg yolks, slightly beaten
Grated rind of 1 lemon
1/4 c. lemon juice
1 tbsp. butter
1 baked (9 inch) pastry shell
3 egg whites
1/3 c. sugar
1/2 tsp. cream tartar

In quart saucepan stir together sugar and cornstarch; stir in egg yolk stirring constantly. Bring to boil over medium heat 1 minute. Remove from heat, stir in grated rind, lemon juice and butter. Beat egg whites, put in cream of tartar and add 1/3 cup sugar. Beat until stiff peaks form, spread on pie.