1 baked 9" pie shell
1 1/2 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
1 1/2 c. cold water
1/2 c. lemon juice
5 eggs, separated
2 tbsp. butter
3 tsp. grated lemon or orange rind
1/4 tsp. cream of tartar
4 tbsp. sugar

Combine 1 1/2 cups sugar, cornstarch and salt in large heavy saucepan or top of double boiler; mix well. Gradually add water. Combine egg yolks with juice and beat. Add to rest of mixture. Cook over boiling water (if using double boiler) about 25 minutes, or until thick, stirring constantly. Remove from heat and stir in rind and butter. Pour into pastry shell and let cool.

Combine egg whites (room temperature) and cream of tartar; beat until foamy. Gradually add sugar, 1 tablespoon at a time; beating until mixture holds stiff peaks. Spread meringue over cooled filling, sealing to edge of pastry. Bake at 350 degrees for 12-15 minutes until brown, watch, meringue burns easily.