1 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
1 1/2 c. boiling water
2 egg yolks
1/3 c. lemon juice
1 tbsp. butter
1 baked pie shell

Combine sugar, cornstarch and salt; add water gradually. Cook over medium heat until smooth and thick. Stir constantly. Beat egg yolk and pour a little hot mixture over them gradually. Stir constantly. Add to pan. Return to heat. Cook 2 minutes. Add lemon and butter. Mix well. Cool; pour into pastry shell. Top with meringue; bake.

Meringue:

2 egg whites
1/4 c. sugar

Beat egg whites; gradually add sugar until stiff. Spoon over pie filling.

Bake at 425°F for 5 to 6 minutes.