1 1/2 c. sugar
1/2 c. cornstarch
Grated rind of 2 lemons
4 egg yolks
1/3 c. lemon juice
1 tsp. butter
2 c. boiling water

Combine sugar, corn starch and rind. Add boiling water and cook on high until it begins to thicken. Turn on low and cook, stirring constantly, for 5 minutes. Add the yolks, juice and butter. Cook 5 more minutes. Turn into baked pie shell. Top with meringue and bake at 375 degrees for 10 to 15 minutes.

NEVER-FAIL MERINGUE:

1 tbsp. corn starch
2 tbsp. cold water
1/2 c. boiling water
4 egg whites
6 tbsp. sugar
1 tsp. vanilla
Pinch of salt
Pinch of cream of tartar or baking soda

NEVER PUT MERINGUE OVER HOT FILLING - COOL FIRST.

Blend corn starch and cold water, add boiling water and cook until clear, then cool.

Beat egg whites until foamy. Add sugar until stiff. Low speed and add salt, vanilla and cream of tartar or baking soda. Beat in corn starch mixture and beat at high speed. Bake at 350 degrees for 10 to 15 minutes.