Baked single crust pie shell, cooled
1 c. sugar
3 tbsp. cornstarch
1 1/2 c. cold water
3 egg yolks, slightly beaten
Grated rind of 1 lemon
1/4 c. lemon juice
1 tbsp. butter
3 egg whites
1/3 c. sugar

In a 2 quart saucepan, stir together sugar and cornstarch. Gradually add cold water, stirring until smooth. Stir in egg yolks, slightly beaten. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in grated rind, lemon juice and butter. Cool. Turn into pastry shell.

In a small bowl - beat egg whites until foamy on high speed of mixer. Add sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form. Spread some meringue around edge of filling, first touching crust all around, then fill in center. Bake at 350 degrees for 15-20 minutes or at 425 degrees for 5 minutes. Cool at room temperature away from drafts.

Creamy Lemon Pie: Substitute 1 1/2 cups milk for water.

Orange Meringue Pie: Reduce water to 1/2 cup and use 1 cup orange juice. Reduce sugar in filling to 1/3 cup and lemon juice to 3 tablespoons. Substitute grated rind of 1 orange for lemon rind.