Bake 8 or 9 inch pie shell
1 1/2 c. sugar
1/3 c. cornstarch
1 1/2 c. water
3 egg yolks, slightly beaten
3 tbsp. butter
1/2 c. lemon juice (fresh)
1 tbsp. grated lemon rind
Meringue made with 3 egg whites (below)

Heat oven to 400 degrees (moderate hot). Mix sugar and cornstarch in saucepan. Gradually stir in water. Stir over medium heat until mixture thickens and boils. Boil 1 minute. Slowly stir half of hot mixture into slightly beaten egg yolks. Beat into remaining hot mixture. Boil 1 minute, stirring constantly. Remove from heat. Continue stirring until smoother. Blend in butter, lemon juice, and lemon rind. Pour hot filling into baked pie shell. Cover with meringue. Bake 8 to 10 minutes until a delicate brown.

MERINGUE:

For 3 eggs:

1/4 tsp. cream of tartar
6 tbsp. sugar

Beat egg whites with cream of tartar until frothy. Gradually beat in sugar. Beat until stiff and glossy.