1 c. sugar
1 1/4 c. water
1 tbsp. butter
4 tbsp. cornstarch
3 tbsp. cold water
6 tbsp. lemon juice
1 tsp. grated lemon rind
3 egg yolks
2 tbsp. milk

MERINGUE:

3 egg whites
6 tbsp. sugar
1 tsp. lemon juice

Combine sugar, water and butter; heat until sugar dissolves. Add cornstarch blended in 3 tablespoons cold water. Cook slowly until clear, about 8 minutes. Add lemon juice and rind; cook 2 minutes; add egg yolks beaten with milk; bring to boiling point. Pour into 8 inch baked pastry shell. Cool. Spread with meringue and bake in oven at low heat until brown.