3 tbsp. cornstarch
1 1/4 c. sugar
1/4 c. lemon juice
1 tbsp. grated lemon rind
3 eggs, separated
1 1/2 c. boiling water
1 (9 inch) baked pie shell
6 tbsp. sugar

Combine cornstarch, 1 1/4 cups sugar, lemon juice and rind. Beat egg yolks; add to cornstarch mixture. Gradually add boiling water. Heat to boiling over direct heat and then boil gently for 4 minutes, stirring constantly. Pour into pie shell.

Beat egg whites until stiff, but not dry. Gradually beat in 6 tablespoons sugar. Spread meringue over the top of pie carefully sealing in all the filling. Bake at 425 degrees for 4 to 5 minutes or until browned. Cool away from a draft on a cake rack. Serve it cold.