1 (9 inch) baked pie shell
1 2/3 c. sugar
6 tbsp. cornstarch
1/2 tsp. cream of tartar
1/4 c. Realemon
4 eggs, separated
1 1/2 c. boiling water
2 tbsp. butter

Preheat oven to 350 degrees. In heavy saucepan combine 1 1/3 cups sugar and cornstarch; add realemon. In small bowl, beat egg yolks; add to lemon mixture. Gradually add water, stirring constantly. Over medium heat, cook and stir until mixture boils and thickens, about 8 to 10 minutes. Remove from heat. Add butter, stir until melted. Pour into prepared pastry shell.

In small mixer bowl, beat egg whites with cream of tartar to soft peaks; gradually add remaining 1/3 cup sugar. Beat until stiff, not dry. Spread on top of pie, sealing carefully to edge of shell. Bake 12 to 15 minutes until golden brown. Cool. chill before serving. Refrigerate leftovers. Makes 1 (9 inch) pie.