1 baked pie shell

FILLING:

1 1/2 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
4 egg yolks
2 tbsp. grated lemon peel
2 tbsp. butter
1/4 c. lemon juice

In heavy 2-quart saucepan, combine sugar, cornstarch, and salt. Gradually stir in 1 1/2 cups water. Over medium heat, bring to boil, stirring constantly. Boil 1 minute. Mixture will become thick and translucent. Remove from heat.

Stir a little of mixture into egg yolks, continue adding mixture until equal parts. Pour all back into mixture. Stir and add grated lemon. Stir constantly over medium heat until mixture boils again. Boil 1 minute, remove from heat. Add butter. Stir until melted. Gradually add lemon juice. Pour into center of pie shell. Fill will spread out evenly by itself. Let cool while making meringue.

MERINGUE:

2/3 c. egg whites (4 lg.)
1/4 tsp. salt
1/4 tsp. cream of tartar
1/2 c. sugar

Have egg whites at room temperature in medium bowl. Preheat oven to 375 degrees. With mixer at high speed, beat egg whites just until foamy throughout. Add salt and cream of tartar. Beat just to blend well. Add sugar slowly. Beat until meringue is shiny and stiff peaks form. Spread meringue on pie. Make sure to seal edges. Bake 12 to 15 minutes until lightly brown.