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

Combine sugar, water and butter in pan and heat until sugar dissolves. Add cornstarch blended in 3 tablespoons cold water, cook slowly until clear. Add lemon juice and rind, cook 2 minutes. Add egg yolks, beaten with milk. Bring to boiling point. Cool. Pour into 8-inch baked pastry shell, spread with meringue.

MERINGUE:

3 egg whites
6 tbsp. sugar
1 tsp. lemon juice

Beat whites stiff but not dry.

2 tbsp. sugar

Beat and repeat until sugar has been all added. Beat thoroughly after adding lemon juice. Spread evenly on pie and bake in 8-inch pie shell at 350 degrees for 15 minutes or until meringue is medium brown.