2 lemons, grated rind and juice
3 eggs, divided
2 c. sugar
2 heaping tsp. cornstarch
2 lumps butter, size of walnut
1 1/2 c. boiling water

Prepare and bake one 9-inch pie crust and set aside. In large saucepan, grate lemon rind and add juice, add beaten egg yolks. Combine sugar and cornstarch and add to lemon juice, rind and egg yolks. Add butter and boiling water over low heat, boil until thick and clear. Pour boiled mixture into baked pie shell. Beat egg whites until they form stiff peaks and add 3 teaspoons sugar, one at a time, beating after each addition. Beat until high peaks are formed. Spread evenly over lemon mixture in pie shell. Return to 375 degree oven and brown.