1 c. sugar
1/4 c. cornstarch
1 1/2 c. cold water
3 egg yolks, slightly beaten
Grated rind of 1 lemon
1/4 c. lemon juice
1 tbsp. butter
1 baked (9 inch) pie shell
3 egg whites
1/3 c. sugar

Preheat oven to 350 degrees. In medium saucepan combine 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in next 3 ingredients. Spoon hot filling into pie shell. In small bowl with mixer at high speed, beat egg whites until foamy. Gradually beat in 1/3 cup sugar, continue beating until stiff peaks form. Spread meringue evenly over hot filling, sealing the edge of crust. Bake 15 to 20 minutes or until golden. Cool on wire rack; refrigerate.