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

MERINGUE:

4 egg whites, room temperature
1/4 tsp. cream of tartar
1/2 c. sugar

Prepare and bake pie shell. Let cool.

Make Filling: In saucepan, combine cornstarch, sugar, and salt. Gradually add 1 1/2 cups water, stirring until smooth. Over medium heat, bring to a boil, stirring constantly. Boil 1 minute, stirring. Remove from heat; quickly stir half of hot mixture into egg yolks, mixing well. Return to saucepan. Over medium heat, return to a boil, stirring. Boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice, and butter. Pour immediately into pie shell. Meanwhile, preheat oven to 400 degrees.

Make Meringue: With mixer, beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar. Beat until stiff peaks form. Spread meringue over pie filling, sealing edges. Bake 7-9 minutes. Cool 1 hour before serving.