1/2 c. cold water
7 tbsp. cornstarch
1 1/2 c. hot water
1 1/4 c. sugar
3 egg yolks, slightly beaten
1 lemon, grated rind and juice
1 tbsp. butter
1 baked pie shell

Mix 1/2 cup cold water and cornstarch to thin paste. Combine 1 1/2 cups hot water and sugar in top of double boiler and bring to boil over direct heat. Add cornstarch paste and cook until mixture begins to thicken, return to double boiler and cook until thick and smooth (15 minutes), stirring constantly. Stir a small amount of mixture into beaten egg yolks, return to double boiler, and cook a few minutes longer. Add lemon rind, juice and butter and blend. Cool stirring occasionally. Pour into baked pie shell. Top with meringue.

MERINGUE:

3 egg whites
6 tbsp. sugar
1/4 tsp. cream of tartar

Beat egg whites until foamy, gradually add sugar and cream of tartar. Beat until stiff peaks form. Put on top of pie and bake at 400 degrees 8 to 10 minutes.