1 1/4 c. sugar
4 1/2 tbsp. cornstarch
1/2 c. lemon juice
3 eggs
2 c. water (hot)
1 1/2 tbsp. butter
1 tsp. salt

Mix sugar and flour. Add hot water and cook until thick. Beat yolks of eggs and stir in (reserve whites for meringue). Add lemon juice, butter and salt and cook short time longer. Can add a little grated lemon rind. Sometimes I just wash 2 lemon halves that have had the juice removed and put them in while I finish cooking, rather than use the grated rind. Fill 9 inch pastry shell, and cover with meringue. Brown slowly.