1 1/2 c. sugar
1/8 tsp. salt
1/2 c. cornstarch
Rind of one lemon
2 c. boiling water
3 egg yolks
1/2 c. lemon juice
2 tsp. butter

Mix sugar, salt, cornstarch and lemon rind in saucepan; add boiling water. Stir to blend. Cook over very low heat, stirring constantly. When thick, add slightly beaten egg yolks with about 2 tablespoons filling. Blend in lemon juice and butter. Gradually beat egg mixture into saucepan and continue to cook 5 minutes. Remove from heat. Cool, then pour into cooled pie shell.

MERINGUE:

3 egg whites
6 tbsp. sugar
Salt

Beat egg whites until soft peaks form, then add salt and sugar. Continue to beat until stiff. Add 1 teaspoon vanilla. Put on filling making sure to seal meringue good to crust. Bake at 350 degrees about 20 minutes or until lightly golden brown.