Baked 9-inch pie shell
1 1/2 c. sugar
1 1/2 c. water
1 1/2 tsp. salt
1/2 c. cornstarch
1/3 c. water
3 egg yolks
1/3 c. lemon juice or lime
3 tbsp. butter
1 tsp. grated lemon rind or lime rind
3 egg whites
6 tbsp. sugar
1/8 tsp. salt

Combine sugar, 1 1/2 cups water and salt in saucepan; heat to boiling. Mix cornstarch and 1/3 cup water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat. Combine egg yolks and lemon juice; stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon peel.

Cover and cool until lukewarm. Poor cooled filling into pie shell. Pile meringue on top, being sure to spread evenly to edge of crust. Bake at 325 degrees until meringue is browned, about 15 minutes. For meringue, add salt to egg whites and beat until frothy. Gradually add 6 tablespoons sugar beating until glossy peaks are formed.

For a change, melt 2 ounces semi-sweet chocolate (I used chocolate chips) over hot water. Spread evenly over bottom of cool pie shell and then spread lemon filling and meringue over this. This chocolate and lemon flavor together are yummy. If you like a chiffon pie, mix the meringue with the filling before pouring it into shell. Refrigerate until set.