7 tbsp. cornstarch
1 1/2 c. sugar
1/4 tsp. salt
1 1/2 c. hot water
3 egg yolks
1/2 c. fresh lemon juice
1 tsp. grated lemon peel
2 tbsp. butter

Mix cornstarch, sugar and salt in saucepan. Stir in hot water gradually and bring to a boil over direct heat, then cook 8 to 10 minutes over medium heat, stirring constantly until thick and clear. Remove from heat. Stir several spoonfuls of this hot mixture into beaten egg yolks; mix well. Pour egg yolks back into saucepan. Bring to boil, then cook over low heat for 4 to 5 minutes, stirring constantly. Remove from heat; gradually add lemon juice, lemon peel and butter. Cool filling and pour into cooled 9" baked pie shell. To with meringue.

MERINGUE:

3 egg whites, room temp.
1 tsp. fresh lemon juice
6 tbsp. sugar
1 tsp. grated lemon peel (opt.)

Place egg whites in deep, medium sized bowl; add lemon juice. Beat until whites stand in soft peaks before adding sugar. Add sugar gradually, beating well after each addition and continue beating until all sugar is added and whites stand in firm, glossy peaks. Spread on pie attaching meringue securely to edges of crust. Bake at 350 degrees for 15 to 20 minutes until golden brown. Garnish with grated peel.