1 2/3 c. sugar
3 tbsp. cornstarch, firmly packed
1 1/3 c. boiling water
4 tbsp. fresh lemon juice
2 tbsp. butter
4 egg yolks
Pinch of salt
Grated rind of 1 lemon

Combine cornstarch and sugar. Add boiling water slowly, stirring constantly, until smooth. Have egg yolks beaten and pour a little hot mixture into eggs and then pour all the eggs into the hot mixture. Add lemon juice and rind and salt. Cook over medium-high heat until thick. Let cool a few minutes and pour into baked pie crust. Top with 4 egg whites beaten with 4 tablespoons sugar, add one at a time. Cook meringue at 350 degrees about 15 minutes.

PIE CRUST:

1 1/3 c. plain flour
1/2 tsp. salt
1/2 c. Crisco
3 tbsp. cold water

Cut shortening in with pastry blender until coarse. Add water gradually and stir just enough to mix. Roll dough on lightly floured cloth about 1/8 inch thick. Place crust lightly in pie plate. Crimp edges and prick bottom and sides with fork. Cook in 425 degree oven about 12 minutes. Let cool and add filling.