1 1/2 c. sugar
1/3 c. cornstarch
1 1/2 c. water
3 egg yolks, slightly beaten
3 tbsp. butter
1/4 c. lemon juice
1 tbsp. grated lemon rind
Baked 8-9" pie shell
Meringue

MERINGUE:

For 3 eggs
1/4 tsp. cream of tartar
6 tbsp. sugar

Heat oven to 400 degrees. Mix sugar and cornstarch in saucepan. Gradually stir in water. Stir over medium heat until mixture thickens and boils. Boil 1 minute. Slowly stir half of hot mixture into slightly beaten egg yolks. Beat into remaining hot mixture. Boil 1 minute, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice and lemon rind. Pour hot filling into baked pie shell. Cover with meringue. Bake 8-10 minutes until meringue is golden brown.

Meringue: Beat egg whites with cream of tartar until frothy. Gradually beat in sugar. Beat until stiff and glossy.