1 c. sugar
1 1/2 c. water
1/4 c. potato starch
3 egg yolks
1 tbsp. butter
1/4 c. lemon juice
1 tsp. lemon extract, optional
6 egg whites
1/3 c. sugar
1 tbsp. potato starch

Whip egg whites with sugar (1/3 cup) and potato starch until very stiff. Draw a circle on baking paper, approximately 9 inches diameter. Spoon on egg whites, building sides to form meringue shell. Bake at 275 degrees for 1 1/2 hours. Allow to cool in closed oven for 2 hours. Mix water, sugar, and 1/4 cup potato starch. Add yolks. Bring to a boil, stirring constantly.

Boil 1 minute. Add butter, juice, and lemon extract. Mix until smooth. Cool and use to fill meringue shell. Can also be used to fill a pastry crust, and then topped with meringue.