9-inch pie shell, baked
1 1/4 c. sugar
6 tbsp cornstarch
1/2 tsp. salt
2 c. milk
3 egg yolks, beaten
1/2 c. lemon juice
1 tsp. grated lemon peel
2 tbsp. butter

Combine sugar, cornstarch and salt. Add milk gradually and cook over direct heat until thick and clear, about 6 minutes, stirring constantly. Add beaten egg yolks and cook over low heat 6 minutes longer continuing to stir. Remove from heat; add lemon juice, grated peel and butter. Cool. Pour into pastry shell. Top with meringue; bake at 400°F until golden brown.

Meringue:

3 egg whites
1 tsp. lemon juice
6 tbsp. sugar

Pour egg whites into deep, medium-sized bowl. Add 1 tsp. lemon juice. Egg whites should be at room temperature and absolutely free of yolk for best volume and texture. Beat until whites stand in soft peaks before adding sugar. Gradually add sugar and continue beating until all sugar is used and whites hold in form, glossy peaks. Spread meringue on filling starting at edges and working toward center of pie. To prevent shrinkage during browning, make certain meringue is spread to edge of filling and attached to crust.

Submitted by: Irma Floyd