1 c. plus 6 tbsp. sugar, divided
1/3 c. cornstarch
Dash of salt
1 1/2 c. cold water
3 eggs, separated
1 tbsp. butter
1 tsp. grated lime peel
1/2 c. lime juice (2 limes)
1/4 tsp. cream of tartar
Baked 9-inch pie shell

In medium saucepan, mix 1 cup sugar with cornstarch and salt. Gradually stir in water. Stir over moderate heat until mixture boils and thickens. Stir about 1/4 cup hot mixture into egg yolks; return to pan; cook and stir 1 minute (do not boil). Remove from heat and stir in butter until melted. Stir in lime peel and juice; set aside.

In small bowl, beat egg whites with cream of tartar until frothy. Add remaining 6 tablespoons sugar, 2 tablespoons at a time, beating well after each until stiff peaks form. Pour lime mixture into baked pie shell. Top with meringue, spreading to cover filling completely. Bake in preheated 400 degree oven for 10 minutes or until meringue is golden. Cool. Serves 8.