1 1/2 c. sugar
1/8 tsp. salt
1 3/4 c. water
3 tbsp. butter
1 baked 9-inch pastry shell
1/2 c. cornstarch
4 egg yolks
1/2 c. lemon juice
1 tsp. grated lemon rind

Combine first 3 ingredients in a saucepan. Set sugar mixture aside. Combine egg yolks, water, and lemon juice; stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in butter and lemon rind. Spoon into pastry shell. Spread meringue over hot filling.

Bake pie at 325°F for 25-28 minutes.

Yield: enough for one 9-inch pie.

MERINGUE:

4-6 egg whites
1/2 c. sugar
1/2 to 3/4 tsp. cream of tartar
1/2 tsp. vanilla extract

Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Gradually add sugar, 1 tbsp. at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes). Add vanilla, beating well.