9" stir-n-roll pie shell
1 1/2 c. sugar
5 1/3 tbsp. cornstarch
1 1/2 c. water
3 egg yolks, slightly beaten
3 tbsp. butter
4 tbsp. lemon juice
1 1/3 tbsp. grated lemon rind

Make pie shell. Mix sugar and cornstarch in saucepan. Stir in water gradually. Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Slowly stir half of the hot mixture into slightly beaten egg yolks. Then beat into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice, and lemon rind. Pour into baked pie shell. Spread meringue over filling, being careful to seal it onto edge of crust to prevent shrinking. Swirl or pull up points for decorative top.