1 1/2 c. sugar
1 1/2 c. water
1/2 tsp. salt
1/2 c. cornstarch
1/3 c. water
4 eggs, separated
1/2 c. lemon juice
3 tbsp. butter
1 tsp. grated lemon rind
1/4 tsp. salt
1/2 c. sugar
1 baked 9" pie shell

Combine 1 1/2 cups sugar, 1 1/2 cups water and 1/2 teaspoon salt in saucepan; heat to boiling. Mix cornstarch and 1/3 cup water to make smooth paste. Gradually add to boiling mixture, stirring constantly. Cook until thick and clear. Remove from heat.

Beat egg yolks and lemon juice; stir into mixture. Return to heat. Cook, stirring constantly until mixture bubbles again. Remove from heat. Stir in butter and lemon rind. Cover; cool to lukewarm.

Meringue: Combine egg whites, 1/4 teaspoon salt and beat until frothy. Gradually 1/2 cup sugar. Beat until stiff. Bake at 325 degrees for 15 minutes or lightly browned.