Pre-baked 10 inch pie shell
11 tbsp. cornstarch
1 1/2 c. sugar
1/2 tsp. salt
2 1/4 c. hot tap water
5 egg yolks, beaten
3 tbsp. butter
1 1/2 tsp. grated lemon rind
3/4 c. fresh, squeezed lemon juice
5 egg whites, room temp.
1/2 tsp. cream of tartar
9 tbsp. sugar

Mix cornstarch, sugar and salt in saucepan; gradually stir in hot water. Cook over direct heat, stirring constantly until thick and clear, about 10 minutes. Remove from heat.

Stir 1 cup hot mixture into yolks; stir this back into hot mixture. Cook over low heat, stirring constantly, 2 to 3 minutes. Remove from heat; stir in butter. Add lemon peel and lemon juice, stirring until smooth. Pour into baked pie shell.

Meringue: Bet egg whites with cream of tartar until frothy; gradually beat in sugar, a little at a time, until all sugar is dissolved. Beat until meringue stands in firm, glossy peaks. Spread meringue on filling, making sure it touches inner edge of crust around pie. Bake pie with meringue in 350 degree oven for approximately 15 minutes or until lightly browned. Cool.

Suggestion: This pie can be frozen. Place pie in freezer without wrapping until frozen. When frozen, slip into plastic freezer bag or wrap in freezer wrap. Pie can be frozen for 1 month. To serve, remove from freezer 2-3 hours before serving.