1 1/4 c. sugar
1/4 c. lemon juice
1 tbsp. grated lemon rind
3 eggs, separated
1 1/2 c. boiling water
3 rounded tbsp. cornstarch
1 (9 inch) pie shell, baked
6 tbsp. sugar

Combine cornstarch, sugar, lemon juice and rind. Beat egg yolks and add to creamed cornstarch mixture. Slowly add boiling water. Heat to boiling over direct heat stirring constantly. Pour into pie shell.

Beat egg whites until stiff but not dry. Add the 6 tbsp. sugar gradually. Spread over top of pie - make sure meringue touches all edges of crust. Bake at 425 degrees for only 4 or 5 minutes. Cool away from draft. Yields: 1 nine inch pie.