Prepare pastry, prick, bake and cool.

Combine:

1 c. sugar
1/4 c. cornstarch
1/2 tsp. salt

Blend in 1/4 cup cold water. Add 1 1/4 cups hot water. Cook until thickened, stirring constantly. Cook over low heat, stirring occasionally until clear, 5-8 minutes. Add 1/4 cup lemon juice and 1 tablespoons grated lemon rind. Cook 2 minutes.

Pour hot mixture slowly into 3 egg yolks, slightly beaten, beating fast as you can with wire whisk, so eggs don't curdle. Return to pan and cook 2 minutes, stirring constantly. Add 2 tablespoons butter. Cool. Turn into baked shell. Top with meringue, seal edges. Bake until meringue is golden at its peaks.