40 nilla wafers
5 tbsp. butter, melted
1 1/2 c. sugar
1/3 c. cornstarch
1/8 tsp. salt
1 1/2 c. water
4 eggs, separated (room temperature)
1/2 c. lemon juice
1 tbsp. grated lemon peel
1/4 tsp. cream of tartar

1. Finely roll 25 wafers, mix crumbs, 3 tablespoons butter and 1 tablespoon sugar; press on bottom of 9 inch pie plate. Stand remaining wafers around edge of plate.

2. In saucepan mix 1 cup sugar, cornstarch and salt. Stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil 1 minute. Remove from heat.

3. In bowl, whisk egg yolks, blend in small amount hot sugar mixture, slowly stir yolk mixture back into saucepan, stir in lemon juice. Cook and stir until filling is very thick, about 5 minutes. Stir in remaining butter and lemon peel. Pour into crust.

4. In bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form, gradually beat in remaining sugar until stiff. Spread meringue over warm filling to edge of wafers.

5. Bake at 400 degrees for 7-9 minutes until meringue is golden. Cool on rack away from draft, chill until serving time. Makes one 9 inch) pie.