1/2 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
1 1/2 c. water
3 egg yolks
1/2 c. sugar
2 tbsp. butter
1/3 c. lemon juice
1 1/2 tsp. grated lemon rind
3 egg whites
6 tbsp. sugar

Combine 1/2 cup sugar, cornstarch and salt in double boiler top. Gradually blend in 1 1/2 cup water, stirring constantly, until thickened. Cover; cook 10 minutes longer, on low heat, stirring occasionally.

Meanwhile, beat together egg yolks and 1/2 cup sugar. Blend a little hot mixture into egg yolk mixture, then stir all into remaining hot mixture in double boiler top. Cook over boiling water 2 minutes, stirring constantly. Remove from boiling water, add butter, lemon juice and lemon rind. Cool. Pour into baked pastry shell.

Beat egg whites until foamy. Add 6 tablespoons sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised. Spread some meringue around edge of filling first, to touch crust all around, then fill in center. Bake until meringue is lightly browned, 15 to 20 minutes in 350 degree oven.