1 c. sugar
5 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
3 egg yolks, slightly beaten
3 tbsp. butter
1 tsp. grated lemon rind
1/3 c. lemon juice
1 (9 inch) baked pastry shell
Meringue (recipe follows)

Combine sugar, cornstarch and salt in a saucepan; add milk gradually and stir until smooth. Cook over low heat, stirring constantly, until smooth and thickened, about 10 minutes.

Stir a small amount of hot mixture into egg yolks; gradually combine egg yolks with remaining hot mixture. Continue cooking, stirring constantly, for about 5 minutes; remove from heat. Add butter, lemon rind and lemon juice; blend thoroughly.

Pour hot filling into baked pastry shell and cover with meringue, spreading to the edges to seal. Bake at 350 degrees for 12 to 15 minutes or until lightly browned. Yield: 1 (9 inch) pie.

MERINGUE:

3 egg whites
1/4 tsp. salt
1 tsp. lemon juice
1/4 tsp. vanilla extract
6 tbsp. sugar

Combine egg whites, salt, lemon juice, and vanilla; beat until frothy. Gradually beat in sugar; continue beating until stiff and glossy. Pile meringue onto pie filling. Seal to edge of crust.