1 c. sugar
1 1/4 c. water
1 tbsp. butter
1/4 c. cornstarch
3 tbsp. cold water
6 tbsp. lemon juice
1 tsp. grated lemon rind
3 egg yolks
2 tbsp. milk
1 (8-inch) unbaked pastry shell
3 egg whites
6 tbsp. sugar
1 tsp. lemon juice

Combine 1 cup sugar, 1 1/4 cups water and butter; heat until sugar dissolves. Add cornstarch, blended with remaining water. Cook slowly until clear, about 8 minutes.

Add 6 tablespoons lemon juice and rind; cook 2 minutes. Slowly add egg yolks, beaten with milk; bring to boiling. Cool.

Pour into baked pie shell. Spread with meringue made of egg whites, 6 tablespoons sugar and 1 teaspoon lemon juice.

Bake in moderate oven (350°F) for 12 to 15 minutes.