1 (9 inch) pie crust, baked
3 tbsp. cornstarch
1/4 c. lemon juice
1 1/2 c. boiling water
1 1/2 c. sugar
1 tbsp. grated lemon rind
3 eggs, separated
6 tbsp. sugar for meringue

Grate rind from whole lemon. Mix cornstarch, sugar, lemon juice and rind. Beat egg yolks and add to mixture. Gradually add boiling water. Heat to boiling point, stirring constantly. Boil 4 minutes. Pour into baked pie shell. Beat egg whites until stiff, gradually add 6 tablespoons sugar. Beat after each addition of sugar until sugar is crystal free. Spread meringue over pie, sealing edges. Bake at 425 degrees for 4 to 5 minutes. Cool away from drafts.