1 1/2 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
1 1/2 c. cold water
1/2 c. lemon juice
5 eggs, separated
2 tbsp. butter
1-3 tsp. grated lemon rind
1 baked 9" pastry shell
1/4 tsp. cream of tartar
1/2 c. + 2 tbsp. sugar
1/2 tsp. vanilla extract

Combine 1 1/2 cups sugar, cornstarch and salt in a large, heavy saucepan; mix well. Gradually add water and lemon juice, stirring until mixture is smooth.

Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture. Add butter. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute, stirring constantly. Remove from heat and stir in lemon rind. Pour into pastry shell. Combine egg whites (at room temperature) and cream of tartar. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vanilla. Spread meringue over filling, sealing to edge of pastry. Bake at 350 degrees for 12 to 15 minutes or until golden brown. Cool.