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

Mix cornstarch, sugar and salt in a saucepan. Stir in hot water gradually and bring to a boil over direct heat. Then cook for 8 to 10 minutes over medium heat, stirring constantly until thick and clear. Remove from heat. Stir several spoonfuls of this hot mixture into beaten egg yolks and mix well. Pour egg yolks back into saucepan. Bring to a boil, then cook over low heat 4 to 5 minutes, stirring constantly. Remove from heat; gradually add lemon juice, peel and butter. Cool. Then pour into cool pie shell. Top with meringue.

FOR MERINGUE: You may add lemon juice to 3 egg whites along with 6 tablespoons sugar. Beat. Spread over cooled filling. Start with edges and work toward center. Be sure to attach meringue securely to edges of crust. Bake at 350 degrees for 15 to 20 minutes. Cool before serving. "What a heap of goodness".