1 1/8 c. sugar
1/3 c. cornstarch
1/2 c. cold water
1 c. boiling water
2 lg. egg yolks
1/3 c. fresh lemon juice
Grated rind of 1 lemon
1/2 tsp. salt
Lump of butter the size of a walnut
9 inch pie shell, baked

Filling: Grate the rind of 1 lemon. Squeeze 1 or more lemons to make at least 1/3 cup of juice and add to grated rind. Separate the eggs, mixing the yolks with lemon juice. Put the whites aside for meringue.

Combine sugar, cornstarch and cold water in saucepan. Add boiling water and cook slowly over direct heat, stirring constantly. When it thickens and begins to bubble, remove from heat and add mixture of egg yolks and lemon juice. Return to heat and cook slowly until it bubbles up again. Remove from heat. Add salt and butter. Cool, pour into baked shell. Top with meringue.

MERINGUE:

2 egg whites
6 tbsp. sugar
Dash of salt
1/2 tsp. vanilla

Beat egg whites until stiff but not dry. Add sugar gradually, beating constantly. Add vanilla. Pile lightly on filling. Bake in slow oven (325 degrees) 15 minutes or until meringue is firm and slightly browned.