7 tbsp. cornstarch
1 1/2 c. sugar
1/2 tsp. salt
2 c. boiling water
3 eggs, separated
1/4 c. lemon juice
2 tbsp. butter
1 tbsp. grated lemon peel
Baked & cooled 9" pastry shell

Combine cornstarch, sugar and salt. Add the water and cook until thick, stirring constantly. Cover and place over boiling water for about 10 minutes, stirring occasionally. Beat egg yolks slightly. Add a little of hot mixture. Stir and pour back. Cook 2 minutes, stirring constantly. Remove from heat and stir in lemon juice, butter and grated peel. Cool to room temperature without stirring. Pour into cooled baked pastry shell. Top with meringue.

MERINGUE:

Beat 3 egg whites until a fine foam mounds gently around beaters. Add 6 tablespoons sugar, 1 tablespoon at a time; beat after each addition. Brown at 325 degrees for 12-15 minutes.