1 c. sugar
1/4 tsp. salt
1/3 c. cornstarch
1 1/2 c. hot water
4 egg yolks, slightly beaten
2 tbsp. butter
6 oz. can frozen lemonade concentrate, thawed
9" pie shell, baked

MERINGUE:

4 egg whites
1/2 tsp. cream of tartar
1/2 c. sugar

Combine sugar and cornstarch; add salt in saucepan. Slowly stir in water, then egg yolks, butter and lemonade.

Cook, stirring constantly, over medium heat until mixture comes to full boil. Reduce heat and cook 1 minute longer.

Cool to lukewarm. Spread in pie shell and top with meringue. Have egg whites at room temperature. Beat until frothy and add cream of tartar. Continue beating until peaks form. Spread on lukewarm pie filling, sealing carefully to crust. Bake at 350 degrees for 10-12 minutes.