1 1/2 c. sugar
1/4 c. plus 2 tbsp. cornstarch
1/4 tsp. salt
1/2 c. freshly squeezed lemon juice
1 1/2 c. boiling water
1/2 c. cold water
3 egg yolks, beaten
2 tbsp. butter
1 tsp. grated lemon peel
1 baked 9" pastry shell

In pan combine sugar, cornstarch and salt; mix. Blend in lemon juice, then cold water and yolks. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly. Boil 2-3 minutes. Stir in grated peel. Partially cool and make meringue. Pour hot filling into baked 9 inch shell. Top with meringue sealing well at edges. Bake at 350 degrees for 12-15 minutes until golden brown. Cool.

MERINGUE:

3 egg whites
6 tbsp. sugar
1/4 tsp. cream of tartar or 1 tsp. fresh lemon juice

Have egg whites at room temperature. Place in small mixer bowl. Beat until frothy. Add cream of tartar and beat at high speed until whites, hold soft peaks and have just lost their frothy appearance. Add sugar very gradually and continue beating until all sugar is used and whites are stiff, but not dry. Never fails.