1 c. sugar
1 1/4 c. water
1 tbsp. butter
4 tbsp. cornstarch
3 tbsp. cold water
6 tbsp. lemon juice
1 tsp. grated lemon rind
3 egg yolks
2 tbsp. milk

Combine sugar, water and butter; heat until sugar dissolves. Add cornstarch blended in 3 tbsp. cold water. Cook slowly until clear, about 8 minutes. Add lemon rind and juice; cook 2 minutes. Add egg yolks beaten with milk. Bring to boiling point. Pour into 8 inch pastry shell. Cool, then spread with meringue.

MERINGUE:

3 egg whites
6 tbsp. sugar
1 tsp. lemon juice

Beat egg whites stiff but not dry. Add 2 tbsp. sugar, beat again. Add 2 more tbsp. Beat thoroughly before adding last 2 tbsp. sugar. Beat in lemon juice. Spread over filling and bake in moderate oven (350 degrees) for 15 minutes.