3 tbsp. cream cornstarch
1 1/4 c. sugar
1/4 c. lemon juice
3 eggs, separated (put whites in bowl)
1 1/2 c. boiling water
1 (9 inch) baked pie shell
6 tbsp. sugar

Combine cornstarch, sugar and lemon juice. Beat egg yolks. Add to cornstarch mixture. Gradually add boiling water. Heat to boiling over direct heat and then boil gently 4 or 5 minutes, stirring constantly. Pour into pie shell.

Beat egg whites until stiff but not dry. Gradually beat in the 6 tbsp. sugar. Spread meringue over top of pie sealing in all the filling. Bake in hot oven (425 degrees) 45 minutes or until browned. Cool and serve cold.