1 1/2 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
1/2 c. lemon juice
5 eggs, separated
2 tbsp. butter
1 to 3 tsp. grated lemon rind
1 baked pastry shell
1/4 tsp. cream of tartar
1 1/2 c. cold water
1/2 c. plus 2 tbsp. sugar
1/2 tsp. vanilla

Combine first three ingredients in a large heavy saucepan. Gradually stir in lemon mixture. Add butter. Cook over medium heat, stirring constantly until thick. Cook 1 minute. Remove from heat. Stir in lemon rind. Pour into shell. Beat egg whites and cream of tartar until foamy. Add 1/2 cup plus 2 tablespoons sugar. Beat in vanilla. Spread meringue over hot filling. Seal to edge of crust.

Bake at 350°F for 12 to 15 minutes or until golden brown.

Yield: 1 (9-inch) pie.