1 cooked pie shell
1 1/2 c. sugar
7 tbsp. cornstarch
1 1/2 c. water
3 egg yolks (save whites)
5 tbsp. butter
6 tbsp. lemon juice
2 tbsp. grated lemon peel
1/2 tsp. lemon extract

Mix sugar and cornstarch in saucepan. Add water and mix well. Cook at boiling point until thickened, stirring constantly. Remove and stir in egg yolk slowly. Beat well, return to heat and stir for 2 minutes. Add butter, lemon juice and lemon peel. Stir only until blended. Cool. Pour into pie shell and top with meringue.

MERINGUE:

3 egg whites
1/3 c. sugar
1/4 tsp. cream of tartar

Mix at high speed egg whites until foamy. Gradually beat in sugar and cream of tartar. Continue beating until stiff peaks form. Spread over filling making sure to spread onto the edge of the crust. Bake at 350 degrees for 15 to 20 minutes or until lightly browned.