1 lg. or 2 sm. cantaloupe (really ripe)
1 c. sugar
1/2 tsp. salt
2 tbsp. cornstarch
2 egg yolks

Cut melon in half, remove seeds, scoop out pulp, and place in double boiler with sugar and salt. Mix cornstarch in a little cold water (about 1 tablespoon) and add to the melon and sugar. Cook until thick. Add beaten egg yolks and cook a little longer. Pour in pie shell and top with meringue made from the 2 egg whites and 4 tablespoons sugar. Add a few drops of lemon, if desired. Brown meringue. Chill and serve.