6 tbsp. cornstarch
1 c. sugar
1/4 tsp. salt
2 1/2 c. hot water
2 tsp. grated lemon rind
1/3 c. lemon juice (approx. 2 lemons)
3 egg yolks, slightly beaten
2 tbsp. butter
1 baked & cooled pastry shell
Meringue, made with 3 egg whites

Combine first 3 ingredients in a saucepan, mixing thoroughly. Add water slowly, keeping mixture smooth. Cook over direct heat, stirring constantly, until mixture is thick and clear. Remove from heat. Add grated rind, butter and lemon juice, mixing well. Cool slightly; then add egg yolks, mixing quickly. Cook mixture completely before pouring into a baked and cooled pastry shell. Top with meringue and brown in oven slightly.