1 1/2 cup sugar
11/2 cup water 1/2 tsp. salt
1/2 cup cornstarch 1/3 cup water
4 eggs separated
1/2 cup lemon juice
3 T butter
1 tsp. grated lemon rind
1/4 tsp. salt 1/2 cup sugar
1 baked 9 inch pie shell
Combine 1 1/2 cup sugar, 1 1/2 cup water and 1/2 tsp. salt in sauce pan, heat to boiling. Mix cornstarch and 1/3 cup water to make a smooth paste. Gradually add to the boiling mixture, stirring constantly. Cook until thick and clear. Remove from heat.
Beat together egg yolks and lemon juice stir into mixture. Return to heat. Cook stirring constantly until mixture bubbles again. Remove from heat. Stir in butter and lemon rind. Cover to lukewarm.
Combine egg whites and 1/4 tsp. salt in bowl: beat until frothy. Gradually add 1/2 cup sugar, beating until glossy peaks form. Stir 2 rounded tablespoons of the meringue into the luke warm lemon filling. Pour into the baked pie shell. Top with remaining meringue spreading evening to edge of pie.
Bake in 325 oven 15 minutes or until lightly browned.