1 c. sugar
1/3 c. corn starch
1/8 tsp. salt
Grated peel of one lemon
1 1/2 c. warm water
1/2 c. lemon juice
4 eggs (separated)
1 tbsp. butter
1 9 inch baked pie crust

Stir sugar, corn starch and salt into medium sauce pan. Stir in 1 1/2 cup warm water, lemon peel and lemon juice. Cook over medium heat until thick and boils, remove from heat. Whisk yolks, add small amount of hot liquid to yolks, then add it all into hot sauce, stir quickly so there are no lumps. Return to heat, cook, stir until thick (not boiling or not a long time). Stir in butter and pour into crust.

MERINGUE:

4 egg whites
1/2 c. sugar
Pinch salt
Pinch cream of tartar

Beat egg whites (that have been at room temperature) until soft peaks form. Add 1/2 cup sugar slowly with dash of salt and pinch of cream of tartar; beat until stiff and all sugar mixed in. Bake at 400 degrees for 10 minutes or until lightly golden. (My secret is I use 5 or 6 whites and increase sugar to 3/4 cup, what a meringue).