1/3 c. cornstarch
1 1/2 c. sugar
1 1/2 c. boiling water
3 egg yolks
1 tbsp. butter
3/4 c. fresh strained lemon juice
1 tbsp. grated lemon rind

Use Crisco pie crust recipe. For extra flaky pastry, add extra Crisco.

Bake pie crust shell in 425°F oven until golden, 10 to 15 minutes.

In top of a double boiler, mix cornstarch and sugar with wooden spoon. Add boiling water slowly. When mixed, put on high heat until mixture boils and thickens. Remove. Place over bottom double boiler with boiling water in it. Continue cooking, stirring occasionally (7 minutes). Beat egg yolks until pale yellow, several minutes. Add a little cornstarch mixture to egg mixture. Mix, then slowly add eggs to cornstarch. Stir constantly. Cook 5 minutes. Remove from heat. Add the butter, lemon juice and lemon rind. Mix well. Place lemon mixture in pie crust. Top with meringue. Cook in 325°F oven until peaks golden, 10 minutes.

Meringue:

3 egg whites
1 tsp. cream of tartar
1 tsp. vanilla

Beat egg whites until stiff peaks. Add cream of tartar and vanilla.