For 9-inch Pie:

1 1/2 c. sugar
1/3 c. cornstarch
1 1/2 c. water
3 egg yolks, slightly beaten
3 tbsp. butter
1/4 c. lemon juice
1 tbsp. grated lemon rind

For 8-inch Pie:

1 c. plus 2 tbsp. sugar
1/4 c. cornstarch
1 c. plus 2 tbsp. water
2 egg yolks, slightly beaten
2 tbsp. butter
3 tbsp. lemon juice
1 tbsp. grated lemon rind

Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Slowly stir at least half the hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice and rind. Pour into baked pie shell. Cover with pie meringue.

Bake. Serve as soon as cool.