1/2 c. cornstarch
1/4 tsp. salt
4 egg yolks, slightly beaten
2 tbsp. butter
1/2 c. lemon juice, squeezed from fresh lemons
1 1/2 c. sugar
1 3/4 c. water
2 tbsp. grated lemon peel
1 baked 9-inch pie shell

Blend cornstarch, sugar and salt in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens. Boil about 1 minute. Cool slightly. Stir half of mixture into egg yolks. Stir into mixture remaining in saucepan. Cook over low heat, stirring constantly, 2 minutes. Add lemon juice, lemon peel and butter. Cool slightly and pour into baked pie shell. Cover with meringue.