FILLING FOR 9 INCH PIE:

1 1/2 c. sugar
5 1/3 tbsp. (1/3 c.) cornstarch
1 1/2 cups hot water
3 egg yolks (slightly beaten)
3 tbsp. butter
4 tbsp. lemon juice
1 1/3 tbsp. grated lemon rind

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar
1/2 tsp. flavoring (if desired)

For the filling: Mix in saucepan, sugar and cornstarch. Gradually stir in hot water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for one minute. Slowly stir 1/2 of mix into eggs. Then beat into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter and lemon. Pour into baked pie shell. Cover with meringue. Bake at 400 degrees 8 to 10 minutes. ( Delicate Brown). Meringue: beat eggs and cream of tartar until frothy. Gradually beat in sugar, continue beating until still and glossy. Pile onto pie filling. Seal Meringue onto edge of crust to prevent shrinking.