2 lemons
1 c. water
1 c. sugar
6 tbsp. cornstarch
4 eggs, separated
1 c. cold water

Set aside the egg whites for meringue. Grate the rind of lemons and squeeze out the juice. To this add 1 cup water and 1 cup sugar. Put on stove to get hot.

Mix together 1 cup sugar and the cornstarch. Add egg yolks and 1 cup cold water. Add to the mixture on the stove, stirring as you do. Cook until it has thickened. Set aside to cool and then pour into prebaked pie shell.

MERINGUE:

4 egg whites
6 tbsp. sugar
1/2 tsp. cream of tartar

Beat egg whites and cream of tartar until frothy. Add sugar a spoonful at a time. Beat until stiff peaks form. Put on top of pie.