1 3/4 c. sugar
1/4 tbsp. salt
1/2 c. cold water
2 tbsp. butter
1 tsp. grated lemon rind
3 lg. egg white at room temperature
1/4 c. plus 2 tbsp. cornstarch
1/2 c. freshly squeezed lemon juice
3 lg./ egg yolks, well beaten
1 1/2 c. boiling water
1 baked 9 inch pie crust
1/2 tsp. cream of tartar
7 tsp. sugar

In medium saucepan, combine 1 3/4 sugar, cornstarch and salt. Mix well. Add lemon juice, cold water and egg yolks stirring until very smooth. Add butter and gradually stir in boiling water over medium heat. Bring medium heat mixture to a boil stirring constantly for 2 to 3 minutes. Remove from heat, stir in lemon rind and pour into pie crust. Heat oven to 400 degrees. With electric mixer in small bowl, beat egg whites with cream of tartar until fluffy. Beat in 7 tablespoons sugar. Beat mixture at high speed until stiff peaks form. Spread over lemon filling.. Bake pie 6 to 8 minutes or until meringue is golden brown. Cool at room temperature. Yields: 8 servings.