1/2 c. cold water
7 tbsp. cornstarch
1 1/2 c. hot water
1 1/4 c. sugar
3 egg yolks, slightly beaten
1 lemon, grated rind and juice
1 tbsp. butter
1 baked pie shell

Mix 1/2 cup cold water and cornstarch to thin paste. Combine 1 1/2 cups hot water and sugar, in top of double boiler and bring to boil over direct heat. Add cornstarch paste and cook until mixture begins to thicken. Return to double boiler and cook until thick and smooth, 15 minutes. Stirring constantly, stir a small amount of mixture into beaten egg yolks. Return to double boiler and cook a few minutes longer.

Add lemon rind, and juice and butter and blend. Cool, stirring occasionally. Pour into baked pie shell. Top with meringue.

MERINGUE:

4 tbsp. cornstarch
2 tbsp. sugar
1/2 c. hot water
3 egg whites
6 tbsp. sugar

Mix cornstarch and 2 tablespoons sugar with water and cook until clear. Then set aside. Add a bit of salt to egg whites and whip until foamy or standing in peaks at which time you add the above mixture gradually, continue beating until creamy. Then add 6 tablespoons sugar gradually, beating until very creamy. Pile on pie and bake 30 minutes at 325 degrees.