1 c. sugar
1 1/4 c. water
1 tbsp. butter
1/4 c. cornstarch
3 tbsp. cold water
6 tbsp. lemon juice
1 tsp. grated lemon peel
3 egg yolks
2 tbsp. milk
1 (8 inch) baked pie shell

Combine sugar, water and butter. Heat until sugar dissolves. Add cornstarch which has been blended with 3 tablespoons cold water. Cook slowly until clear, about 8 minutes. Add lemon juice and peel, cook 2 minutes. Slowly add egg yolks beaten with milk. Bring to a boil; cool. Pour into cooled, baked pie shell.

MERINGUE:

3 egg whites
6 tbsp. sugar
1 tsp. lemon juice

Beat egg whites stiff, but not dry. Add sugar gradually. Add lemon juice at last. Spread over cooled filling, sealing to edges of pastry. Brown in a 350 degree oven 13-15 minutes.