3 tbsp. cornstarch
1 1/2 c. sugar
1 1/2 c. boiling water
1 1/2 lemons, squeezed
3 eggs, separated
1 pie shell, baked

Mix cornstarch and lemon juice in pan. Separate 3 yolks from egg whites, set the whites aside. Add egg yolks to lemon mixture and stir, then add boiling water and cook until thick. Pour into pie shell. Beat egg whites and sugar until stiff peaks form for topping. Spread onto pie and bake at 325°F for 15 minutes or until topping is golden brown.