1 1/2 c. sugar
6 tbsp. cornstarch
Dash salt
1 1/2 c. hot water
3 slightly beaten egg yolks (save 3 egg whites for meringue)
2 tbsp. butter
1/2 tsp. grated lemon peel
1/2 c. lemon juice
1 baked 9 inch pie shell

In saucepan, mix first 4 ingredients, gradually add hot water, stirring constantly. Cook and stir over high heat until mixtures comes to a boil. Reduce heat, cook and stir 2 minutes. Stir small amount of hot mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pie shell. Spread meringue over filling. Bake 12-15 minutes at 350 degrees.

NOTE: For creamier filling, cook and stir first 5 ingredients 8 minutes over low heat after mixture comes to a boil. Blend egg yolks as above, cook 4 minutes after mixture boils.

MERINGUE:

Beat 3 egg whites with 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar until soft peaks forms. Gradually add 6 tablespoons sugar, beating until stiff. Put on filling. Bake at 350 degrees for 12-15 minutes.