3/4 c. sugar (additional 4 tbsp.)
2 1/2 tbsp. cornstarch
2 1/2 c. rich milk (half and half)
1/2 c. concentrated lemon juice
2 eggs
1/2 tsp. lemon extract

In saucepan: Cook sugar, cornstarch and 1/2 cup milk. Stir 2 egg yolks until smooth, add to sugar and cornstarch mixture. Mix well until smooth. Then add balance of milk. Turn on low heat and cook until thickens, stirring constantly.

Meantime use any already made pie crust, baked 450 for 6 or 7 minutes. Let cool a little. Turn oven to 325, pour mixture into baked pie crust. Beat the egg whites and add gradually additional 4 tablespoons sugar. Add 1/2 teaspoon lemon extract. Beat until peaks. Spread over cream and edge of pie crust. Bake 15-20 minutes.