2 c. water, divided
7 tbsp. cornstarch
1 1/4 c. sugar
3 egg yolks, slightly beaten
1/3 c. fresh lemon juice
grated rind of 1 large lemon
1 tbsp. butter
1 9-inch pie shell, baked
meringue

Mix the cornstarch and 1/2 c. water to make a thin paste. Combine the remaining 1 1/2 cups water and the sugar in the top of a double boiler and bring to a boil over direct heat. Add the cornstarch paste and cook until mixture begins to thicken; place over boiling water and continue cooking until thick and smooth, about 15 minutes. Add a small amount of cooked mixture to egg yolks and mix back into cooked mixture. Return to double boiler and cook 1 minute longer. Add lemon rind, juice and butter and blend well. Remove from heat. Pour into baked pie shell and top with meringue.

Bake at 325°F about 20 minutes until nicely browned.

Meringue:

3 large egg whites
9 tbsp. sugar
1/2 tsp. vanilla
1/4 tsp. cream of tartar

Beat egg whites with vanilla and cream of tartar until stiff, but not dry. Gradually add sugar. Beat until stiff and put on top of filling.