1 1/2 c. sugar
6 tbsp. cornstarch
1/4 tsp. salt
2/3 c. cold water
1/3 c. fresh lemon juice
3 egg yolks separated yolk, well beaten
2 tbsp. butter
1 1/2 c. boiling water
1 tsp. grated lemon peel
1 (9 inch) baked pastry shell

In 2-3 quart saucepan, mix sugar, cornstarch and salt. Gradually blend in cold water, then lemon juice until smooth. Add beaten egg yolks, blending thoroughly, add butter. Add boiling water gradually stirring constantly. Bring to full boil, reduce heat slightly until it begins to thicken. Remove from heat and add lemon peel. Pour into baked pastry shell. When lemon filling is cool, top with meringue and bake at 350 degrees for 12 to 15 minutes until golden brown. Cool and serve.