1 pre-baked pastry shell
1 c. sugar
1/4 c. cornstarch
3 egg yolks (reserve whites for meringue)
1 1/2 c. water
1/4 c. lemon juice
1 tbsp. grated lemon peel
1 tbsp. butter

Heat oven to 350°F. In a medium saucepan, combine sugar and cornstarch. Gradually stir in just enough water to make a smooth paste. Beat in egg yolks; add water. Stirring constantly, bring to a boil over medium heat. Boil 1 minute. Remove from heat; stir in lemon juice, lemon peel and butter. Pour filling into baked pie crust. Top with meringue; spread to well cover edges.

Bake 5 to 10 minutes, until golden brown.

Makes 1 (9-inch) pie.