1 1/2 c. sugar
2 tbsp. cornstarch
Dash of salt
1 1/2 c. water
3 egg yolks, beaten
1 tsp. grated lemon peel
2 tbsp. butter
1/2 c. lemon juice
1 (9 inch) baked pastry shell
3 egg whites
1 tsp. lemon juice
6 tbsp. sugar

Mix first 3 ingredients in saucepan and stir in water. Bring to boil over medium heat, stirring often; cook until thick. Remove from heat, stir small amount hot mixture into egg yolks, then return to stove and boil 1 minute, stirring constantly. Remove from heat; add lemon peel and butter. Slowly stir in 1/2 cup lemon juice. Cool and pour into pie shell.

Beat egg whites with 1 teaspoon lemon juice to soft peaks; add sugar gradually (6 tablespoons), beating until stiff peaks form and all sugar has dissolved. Spread meringue over filling completely. Bake in oven at 350 degrees for 12 to 15 minutes or until meringue is golden brown. Cool before serving. It's delicious.