3 tbsp. cream cornstarch
1 1/4 c. sugar
1/4 c. ReaLemon juice concentrate
3 eggs, separated
1 1/2 c. boiling water
1 (9 inch) pie shell, baked
6 tbsp. sugar

Combine cream, cornstarch, sugar (1 1/4 cups), and lemon juice. Beat egg yolks and add to cream corn mixture. Gradually add boiling water. Heat to boiling, then boil gently 4 minutes, stirring constantly. Pour into pie shell. Beat egg whites and gradually beat in 6 tablespoons of sugar. Spread over lemon filling. Bake in hot oven until browned.