1 1/2 c. sugar
7 tbsp. cornstarch
1/4 tsp. salt
1/2 c. cold water
3 eggs, separated
1 c. boiling water
2 tbsp. butter
1 tsp. grated lemon peel
1/2 c. lemon juice
1 (9 inch) baked, cooled pie shell

Thoroughly mix sugar, cornstarch and salt in a heavy saucepan (or top of double-boiler). Stir in the cold water. Add the boiling water gradually, stirring constantly. Bring mixture back to boiling and reduce heat to low. (This will scorch easily!)

Continue to cook and stir for about 10 minutes or until thick. Stir about 1/2 cup of the hot mixture gradually into the egg yolks (which you have stirred in a small bowl) and then blend the egg mixture back into the saucepan. Stir and cook over low heat for about 3 minutes.

Blend in remaining ingredients. Cool. Pour into baked, cooled pie shell. Top with meringue and bake at 350 degrees until lightly browned (5 minutes).

MERINGUE:

1 tsp. lemon juice
3 egg whites (see above)
6 tbsp. sugar

Beat egg whites and lemon juice until frothy. Gradually add the sugar, beating constantly until stiff peaks are formed. Spread over cooled pie and bake as directed above. Serves 6-8.