1/2 c. cold water
1/4 tsp. salt
7 tbsp. cornstarch
1 1/2 c. hot water
1 1/4 c. sugar
3 egg yolks, slightly beaten
Grated rind of 1 lemon
1/3 c. lemon juice
1 tbsp. butter
1 baked pie shell

Mix cold water, salt and cornstarch. Combine hot water and sugar in top of double boiler and bring to boil over direct heat. Add cornstarch mixture and cook until thickened; place over hot water and cook until thick and smooth (15 minutes), stirring constantly. Stir a little of mixture into egg yolks, return to double boiler, and cook a few minutes longer. Add lemon rind and juice and butter. Cool and pour into baked pie shell. Top with meringue, and bake as directed.

MERINGUE:

3 egg whites
6 tbsp. sugar
1/2 tsp. vanilla or 1 tsp. lemon juice

Beat egg whites until they hold a stiff peak. Add sugar gradually (1 tablespoon at a time), beating constantly. Add flavoring. Pile lightly on filling in baked shell. Bake in slow oven (325 degrees) 25-30 minutes, or until meringue is firm and delicately browned.