1 tbsp. cornstarch
6 tbsp. white sugar
1/2 c. water (cold)
3 egg whites
few grains of salt

Mix cornstarch, sugar and salt, then add water. Cook until thick and clear. Cool slightly. Beat egg whites until frothy. Continue beating while slowly pouring cooked mixture over, then beat 5 minutes (no less). Cover cooled filling in pie shell with meringue. Seal edges to crust.

Bake at 450°F for 7 minutes, until golden brown.