1 1/4 c. sugar
1/4 tsp. salt
2 c. boiling water
3 eggs, separated
1/3 c. lemon juice
2 tbsp. butter
Rind (grated) of 1 lemon

FOR FILLING: Combine cornstarch, sugar and salt in saucepan. Gradually stir in boiling water. Cook over medium heat, stirring constantly until thick and clear. Stir a little hot mixture into egg yolks; blend. Then add to the hot mixture. Cook 1 minute. Remove from heat. Add the lemon juice, rind and butter. Stir until it melts. Let cool. Then add to a baked 9-inch pie shell. Top with special meringue. (Recipe follows.)

MERINGUE RECIPE:

1 tbsp. cornstarch
1/2 c. cold water
2 tbsp. sugar
1/8 tsp. salt

In a small pan combine cornstarch, cold water, sugar and salt. Cook on medium heat until thick. Cool. Beat egg whites with 1/8 teaspoon cream of tartar until foamy. Gradually add 4 tablespoons sugar and beat until peaks form. Slowly add cornstarch mixture. Blend and then spoon over filling spreading evenly. Bake 12 to 15 minutes at 350 degrees until lightly golden color. Cool.