3 tbsp. cream cornstarch
1 1/4 c. sugar
1/4 c. lemon juice
1 tbsp. grated lemon rind
3 eggs, separated
1 (9") baked pie shell
6 tbsp. sugar

Combine cream cornstarch, 1 1/4 cups sugar, lemon juice, and lemon rind. Bet egg yolks; add to cream cornstarch 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 the oven at 425 degrees 4 to 5 minutes or until browned. Cool on a cake rack away from draft. Serve cold.