FILLING:

1 1/2 c. sugar
6 tbsp. cornstarch
1/4 tsp. salt
1/2 c. lemon juice
1/2 c. cold water
3 egg yolks, beaten
2 tbsp. butter
1 1/2 c. boiling water
1 pastry shell

In saucepan, combine sugar, cornstarch and salt. Blend in lemon juice, then cold water and egg yolks until very smooth. Add butter and gradually stir in boiling water. Bring to boil over medium heat. Boil 2-3 minutes partially cool while preparing meringue. Preheat oven to 350 degrees.

MERINGUE:

Beat 3 egg whites until frothy, add 1/4 teaspoon cream of tartar and beat until peaks. Add 6 tablespoons sugar, beat until stiff. Put filling in shell, top with meringue. Bake 12-15 minutes.