1 baked pastry shell
1 1/2 c. sugar
1/3 c. cornstarch
1/8 tsp. salt
1 1/2 c. hot water
3 egg yolks, beaten
2 tsp. butter
1 tsp. lemon rind, grated
1/3 c. lemon juice
3 egg whites
1 tsp. lemon juice
1/3 c. sugar

Mix 1 1/2 cups sugar, cornstarch, and salt in a saucepan. Gradually stir in hot water. Cook over medium heat, stirring constantly, until thickened, about 4 minutes. Cook 1 minute longer. Stir a little of the hot mixture into the egg yolks, then stir yolk mixture into the remaining hot mixture. Cook 2 minutes longer, stirring constantly.

Over cooking may thin the mixture. Remove from heat, stir in fast, lemon rind and lemon juice. Pour into pastry shell, preheat oven to 350 degrees. Beat egg whites with 1/3 cup lemon juice, until soft peaks form. Add 1/3 cup sugar gradually. Spread on pie, spread over crust edge, to help prevent shrinking. Bake 15-20 minutes or until lightly brown.