1 9-inch baked pie shell
1 1/4 c. sugar
7 tbsp. cornstarch
1/4 tsp. salt
2 c. water
3 egg yolk
1/3 c. lemon juice
2 tsp grated lemon rind

Combine sugar, cornstarch and salt in top of double boiler. Stir in water. Cook over boiling water until thickened, stirring constantly. Cover and cook 15 minutes longer. stir a little of hot mixture into slightly beaten egg yolks. Add to remaining hot mixture in top of double boiler and cook for 2 minutes over hot water stirring constantly. Add butter, cool - add lemon rind and juice. Pour into baked shell, cover with meringue.

Bake 325 for 15 minutes.

Meringue:

3 egg whites
1/4 tsp. cream of tartar
dash of salt
6 tbsp. sugar

Place egg whites in deep bowl, beat on high speed until foamy. Add cream of tartar and salt. Continue beating until soft peaks form, slowly add sugar while beating at high speed. Continue beating until stiff peaks form. Spoon onto warm pie filling. Attach to crust.

Bake 425 for 5 minutes or browned. Cool slowly.