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 inch pie shell

Combine 1 1/2 cups sugar, 1 1/2 cups water, 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 together 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.

Combine egg whites and 1/4 teaspoon salt in bowl; beat until frothy. Gradually add 1/2 cup sugar, beating until glossy peaks form. Stir 2 rounded tablespoons of meringue into lukewarm filling. Pour into pie shell. Top with remaining meringue, spreading evenly. Bake at 325 degrees for 15 minutes or until lightly browned. Makes 6 to 8 servings.