3 egg yolks
1/2 c. lemon juice
4 tbsp. cornstarch
1 1/2 c. boiling water
2 tsp. lemon peel, grated
1 c. sugar
1/4 tsp. salt
2 tbsp. butter
1 baked & cooled 8" pastry shell

Stir together egg yolks, lemon peel and juice; set aside.

In a saucepan mix sugar, cornstarch and salt. Gradually stir in boiling water. Bring to a boil over medium heat, stir briskly. Continue to stir and let boil until clear and smooth, about 3 minutes. Carefully stir in egg, lemon mixture and boil 2 minutes. Remove from heat, stir in butter. Cool 5 minutes. Pour into baked pastry shell.

MERINGUE: Beat 3 egg whites with 1/8 teaspoon salt until foamy. Gradually beat in 1/2 cup sugar. Continue beating until stiff peaks form. Spread over warm filling, seal to edge of crust. Bake at 400 degrees for 6 to 8 minutes or until nicely browned.