1 (9 inch) prebaked pie shell
1 1/4 c. sugar, divided
1/2 c. lemon juice
2 c. water
6 tbsp. cornstarch
1 tbsp. finely grated lemon zest
3 eggs, separated at room temp.
2 egg whites
3 tbsp. unsalted butter, softened
Pinch of salt

Heat the oven to 375 degrees F. Mix 3/4 cup of the sugar and cornstarch in a small saucepan. Whisk in the water, lemon juice, lemon zest and egg yolks. Beat until smooth and cook over medium heat, stirring constantly, until the mixture simmers.

Simmer for 2 minutes, and then remove from heat and beat in the butter. Scrape into the prepared pie crust. Place the reserved egg whites with the additional whites in a mixing bowl, and beat until soft peaks form. Add the reserved sugar gradually, and beat until stiff peaks form and the mixture is glossy. Spread the topping on the lemon filling.

Make sure the edges of the filling touch the pie crust. Bake for 10 to 15 minutes, or until lightly brown. Allow to cool to room temperature before serving, or chill. Serves 6 to 8.