8 inch pie shell
3/4 c. sugar
5 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
3 eggs, separated
3 tbsp. butter
1 tsp. grated lemon rind
1/2 c. lemon juice (8 tbsp.)

Mix sugar, cornstarch, and salt. Add milk gradually until smooth. Cook over low heat stirring constantly until thickened, 10 minutes.

Stir small amount of hot mixture into egg yolks. Return to hot mixture. Continue cooking and stirring constantly 5 minutes. Remove from heat.

Add butter, lemon rind and juice and blend thoroughly. Pour cold filling into shell.

SOFT MERINGUE:

Add 1/4 teaspoon salt and 1/4 teaspoon lemon extract or 1 teaspoon lemon juice into the 3 egg whites (room temperature). Add 6 tablespoons sugar; add in 1 tablespoon portions and beat constantly after each addition. After least addition, beat until stiff and glossy. Spoon meringue on pie and spread to touch edge of crust.