FILLING:

1 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
2 c. boiling water

MERINGUE:

3 eggs, separated
1/3 c. sugar
2 tsp. fresh lemon rind
1/3 c. fresh lemon juice

FILLING: Stir first 3 ingredients together until well mixed, add the boiling water; place saucepan over medium heat, stir constantly with a wooden spoon for about 5 to 10 minutes until the mixture is clear and thick. Remove from heat.

Separate eggs, putting yolks in small bowl and the whites in a large mixing bowl. Beat egg yolks lightly and start adding the 1/3 cup sugar a little at a time. When all sugar is added the mixture should look lemon colored and creamy. Add this mixture to the clear mixture and return to the stove top. Boil 2 minutes. Remove from the stove. Add lemon juice and rind. Allow to cool. When cool, fill pie shell and cover with meringue (see below for method). Bake in a slow oven, 325 degrees, for about 30 minutes or until meringue is lightly browned.

MERINGUE: Measure 6 tablespoons sugar in measuring cup. Beat the 3 egg whites until foamy, then add sugar, 1 tablespoon at a time. Beat until it holds in stiff peaks. Spoon meringue over top of pie filling. First, with a spatula, spread meringue around edge of pie shell, then heap rest on top and push out to meet borders, leaving irregular. Follow baking directions.