1 (9-inch) baked pie shell
1 c. sugar
1/4 tsp. salt
3 tbsp. cornstarch
2 tbsp. flour
1 1/2 c. boiling water
2 eggs (separated) (save whites for meringue)
2 tbsp. butter
1/3 c. lemon rind-juice combination (about 2 lemons)
1 additional egg white
1/8 tsp. cream of tartar
4 tbsp. sugar

FILLING: Mix 3/4 cup sugar with flour, cornstarch, and salt; add to boiling water and cook stirring constantly until thick and clear. Beat egg yolks and add 1/4 cup sugar and carefully stir into sugar- flour mixture. Add butter and cook for 3 minutes. Remove from heat and stir in juice-rind combination. Cool.

MERINGUE: Beat 3 egg whites until foamy. Add cream of tartar and gradually beat in sugar. Beat until mixture stands up in peaks. Pour filling into baked pie shell. Spread on meringue and bake in 350 degree oven about 5 minutes.