1 c. sugar
1 sm. cantaloupe
3 eggs, separated
1/4 tsp. salt
2 tbsp. cornstarch or flour
4 tbsp. cold water
Meringue: Lemon extract 3 tbsp. sugar

Select ripe cantaloupe. Scoop out pulp and place in top of double boiler with 1 cup sugar. Cook until sugar is dissolved. Mix flour and cold water; add to cantaloupe. When thick, add salt and cool. Pour into 9 inch pastry shell. Top with meringue and brown.