1/4 c. cornstarch
3/4 c. granulated sugar
Yolk of 2 eggs combined with 1/4 c. cold water
1 1/4 c. hot water
1/8 tsp. salt
Rind & juice of 2 lemons
2 tbsp. butter

Stirring constantly, combine cornstarch, granulated sugar and salt into a saucepan. Add the 2 egg yolks combined with 1/4 cup water slowly to form a paste. Then very slowly add the 1 1/4 cups hot water. Cook this mixture until thick. Then add the 2 tablespoons butter, rind and juice of 2 lemons. Cook again all together about 2 more minutes. While still hot fold into the following meringue.

Beat the whites of 2 eggs until they cling to bowl, then gradually add 1/4 cup granulated sugar and continue to beat with mixer until very stiff. While the above lemon chiffon mixture is still very hot, pour it slowly into the beaten egg whites and fold in gently. Let stand several minutes until slightly cool, then pour into a baked pie shell and let stand until absolutely cold.