3 to 4 California lemons
Sugar
6 tbsp. cornstarch
1/4 tsp. salt
1/2 cold water
3 eggs, separated
2 tbsp. butter
1 1/2 c. boiling water
1/4 tsp. cream of tartar
1 baked 9 inch Pillsbury pie shell

Bake shell as directed and set aside. Grate a teaspoon of peel from lemon and squeeze out 1/2 cup juice. Set aside. Combine 1 1/2 cup sugar, cornstarch and salt in a saucepan. Blend in lemon juice, cold water and beaten egg yolks until completely smooth. Add the butter and stir in boiling water gradually. Bring to a boil and cook for 3 to 4 minutes, stirring constantly. Stir in the grated peel and cool. Beat the egg whites just until frothy, then add the cream of tartar and beat at high speed until soft peaks form. Add 6 tablespoons sugar gradually, beating until all sugar is used and whites are stiff, but not dry. Pour into baked pie shell. Spread the meringue over filling, sealing carefully at edges of pastry. Bake at 350 degrees for 12 to 15 minutes or until golden brown. Cool on rack away from draft. Refrigerate 1 hour before serving. Delicious!