1 (9-inch) pastry pie shell
1 2/3 c. sugar, divided
6 tbsp. cornstarch
1/2 c. ReaLemon lemon juice from concentrate
4 eggs, separated
1 1/2 c. boiling water
2 tbsp. butter
1/4 tsp. cream of tartar

Preheat oven to 350°F. In a heavy saucepan, combine 1 1/3 cups sugar and cornstarch; beat egg yolks and add to lemon mixture. Gradually add water, stirring constantly. Over medium heat, cook and stir until mixture boils and thickens, about 8 to 10 minutes. Remove from heat. Add butter; stir until melted. Pour into prepared shell.

In a small mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff, but not dry. Spread on top of pie, sealing carefully to edge of pie shell.

Bake 12 to 15 minutes until golden brown. Cool. Chill before serving. Enjoy!