1 1/4 c. sugar
1/4 tsp. salt
1/2 c. lemon juice
4 egg yolks
1/2 c. cornstarch
2 c. water
2 tsp. lemon zest

In saucepan, mix sugar, cornstarch and salt, using a wire whisk. Still using whisk, gradually blend in cold water. Place over heat and cook until it starts to thicken, stirring constantly.

Beat egg yolks and add to custard. Also, add lemon juice and butter. Return to heat and cook until the custard is as thick as you like. Whisk with wire whisk. Pour into cooked pie shell.

Meringue:

4 egg whites (room temperature)
1/4 tsp. cream of tartar

Place in mixer bowl. Mix until it starts to form peaks; gradually add sugar. Beat well until all sugar is dissolved. Spread over pie. Place in 350°F oven.

Bake until meringue is nice and brown. Remove from oven. Cool, then place in refrigerator.

Serves 8.