1 pie crust, baked

(450 degrees for 8 minutes) --be sure to prick pie crust all over with fork.

1 1/2 c. sugar
1/2 c. cornstarch
1/4 tsp. salt
2 1/2 c. water
4 eggs, separated
3 tbsp. butter
1 tbsp. grated lemon rind
1/2 c. lemon juice
1/2 c. sugar

Separate eggs while cold, putting whites into large bowl of mixer (reserve at room temperature for meringue).

Put yolks in small bowl and beat slightly, set aside. In a heavy saucepan stir together sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil, stirring constantly. Reduce heat and let bubble 8 minutes, stirring constantly. Remove from heat. Stir several spoonfuls into egg mixture, mixing thoroughly, then stir into cornstarch mixture in saucepan. Stir over medium heat for 5 minutes.

Remove from heat. Stir in butter and lemon rind. Stir in lemon juice in fourths, mix until smooth. Cool thoroughly at room temperature. Spread in crust, making certain it touches edges of crust at all points. Spread meringue over filling making sure it also touches edges of crust. Bake at 350 degrees for 12 minutes or until lightly brown. Don't cut for 2-3 hours.

MERINGUE:

Beat egg whites with cream of tartar until foamy. Slowly add the 1/2 cup sugar, 1 tablespoon at a time, beating at high speed until the meringue forms firm peaks. Spread on pie. Refrigerate pie if keeping overnight.