1 (9") pie shell, baked & cooled
1/2 c. cornstarch
1 1/2 c. + 1/3 c. water
1 1/2 c. sugar
1/4 tsp. salt
3 egg yolks
1/2 c. lemon juice
3 tbsp. butter
1 tsp. lemon rind, grated
Meringue (recipe below)

MERINGUE:

5 egg whites
10 tbsp. sugar
1 tsp. lemon rind, grated

Blend cornstarch and 1/3 cup water until smooth. In heavy saucepan or skillet, combine 1 1/2 cups water, sugar and salt; bring to a boil, stirring to dissolve sugar. Add cornstarch mixture; heat, stirring until smooth and thick. Beat egg yolks and lemon juice; add to hot mixture. Cook, stirring for 1 minute. Remove from heat; add butter and lemon. Stir to blend. Cover with wax paper; let stand until lukewarm. Top with meringue swirled to cover filling completely. Bake in a 325 degree oven for 15 minutes or until lightly browned. Serve meringue pie the day it is baked, preferably within 4 to 5 hours.

MERINGUE: Beat egg whites until foamy; add sugar slowly, continuing to beat until stiff. Add lemon rind. Spread on pie.