3 tbsp. cream corn starch
1/4 c. sugar
1/4 c. lemon juice
1 tbsp. grated lemon rind
3 eggs, separated
1 1/2 c. boiling water
1 (9-inch) baked pie shell
6 tbsp. sugar

Combine cream corn starch, 1 1/4 cups sugar, lemon juice, and lemon rind. Beat egg yolks; add to cream corn starch mixture.

Gradually add boiling water. Heat to boiling over direct heat and then boil gently 4 minutes, stirring constantly. Pour into pie shell.

Beat egg whites until stiff but not dry. Gradually beat in the 6 tablespoons sugar. Spread meringue over top of pie, carefully sealing in all the filling by spreading meringue to touch all edges of crust.

Bake in hot oven (425 degrees) 4-5 minutes or until browned. Cool on a cake rack away from draft. Serve cold. Makes 9-inch pie.