1 1/2 c.sugar
1 1/2 c. hot water
3 egg yolks
1 tsp. grated lemon peel
7 tbsp. cornstarch (1/2 c. minus 1 tbsp.)
1/4 tsp. salt
1/2 c. fresh lemon juice
2 tbsp. butter

Mix cornstarch, sugar, salt in pan. Add hot water gradually, then the yolks. Cook over direct heat, stirring constantly until thickened and clear (6 to 8 minutes). Remove from heat, add lemon juice, grated peel and butter. Cool slightly. Pour into cooled, baked 9 inch pie shell.

TOP WITH MERINGUE:

3 egg whites
1 tsp. lemon juice
6 tbsp. sugar

Beat egg whites and juice until frothy. Add sugar gradually, beating until meringue holds firm, glossy peaks. Spread on pie. Bake at 350 degrees for 12 to 15 minutes or until brown.