1 1/2 c. sugar
5 1/3 tbsp. cornstarch
1 1/2 c. hot water

3 egg yolks
3 tbsp. butter
4 tbsp. lemon juice
1 1/3 tbsp. grated lemon rind

Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Beat a little of hot mixture into 3 egg yolks, slightly beaten. Then beat into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth.

Blend in butter, lemon juice and lemon rind. Pour into baked pie shell. Cover with meringue. Bake until a delicate brown.

3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar
1/2 tsp. vanilla

Beat whites with cream of tartar until frothy. Add sugar gradually. Beat until stiff. Bake 8 to 10 minutes at 400 degrees.