1 c. sugar
3 tbsp. cornstarch
1 1/2 c. cold water
3 egg yolks, beaten
1/4 c. lemon juice
1 baked pastry shell
3 egg whites
1/3 c. sugar
1 tsp. cream of tartar

In 2-quart saucepan, stir together 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks, stirring constantly. Bring to boil over medium heat. Boil 1 minute. Remove from heat. Stir in next 3 ingredients. Cool. Turn into pastry shell.

In small bowl with mixer at high speed, beat egg whites until foamy. Gradually beat in 1/3 cup sugar and 1 teaspoon cream of tartar. Continue beating until stiff peaks form. Spread meringue on pie, outside edge first, then fill in center. Bake until meringue is lightly brown.