1 baked 9" pie shell
2 c. milk
1/2 c. cornstarch
1 c. sugar
1/8 tsp. salt
3 egg yolks
1/3 c. lemon juice
1 tsp. grated lemon rind
2 tbsp. butter

Scald milk in top part of double boiler. Combine cornstarch, sugar and salt; blend thoroughly. Pour part of the milk over the dry ingredients, stirring constantly. Gradually add all the milk. Return to double boiler and cook, stirring until thickened. Beat egg yolks slightly, add a little of the hot mixture in double boiler. Cook 2 minutes longer. Remove from heat, add lemon juice, rind and butter; stir until smooth. Cool. Pour into baked 9" pie shell. Top with meringue and bake in 325 degree oven for 15 minutes or until delicately browned.

MERINGUE;
3 egg whites
1 tsp. lemon juice
1/4 c. sugar

Beat egg whites with lemon juice until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Pile on lemon cream pie and bake as directed.