40 Nilla Wafers
5 tbsp. Blue Bonnet butter, melted
1 1/2 c. sugar
1/3 c. cornstarch
1/8 tsp. salt
1 1/2 c. water
4 eggs, separated (room temperature)
1/2 c. lemon juice
1 tbsp. lemon peel, grated
1/4 tsp. cream of tartar

Finely roll 25 wafers. Mix crumbs with 3 tablespoons butter and 1 tablespoon sugar. Press on bottom of 9 inch pie plate. Stand remaining wafers around edge of plate.

In saucepan, mix 1 cup sugar, cornstarch and salt; stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil 1 minute. Remove from heat.

In bowl, whisk egg yolks; blend in small amount of hot sugar mixture. Slowly stir yolk mixture back into saucepan; stir in lemon juice. Cook and stir until filling is very thick, about 5 minutes. Stir in remaining butter and lemon peel. Pour into crust.