Ingredients:

1 cup sugar
1 1/4 cup water
1 tbsp butter
1/4 cup cornstarch
3 tbsp cold water
6 tbsp lemon juice
1 tsp grated lemon rind
3 egg yokes
2 tbsp milk
1 9″ baking pastry shell
3 egg whites
6 tbsp sugar
1 tsp lemon juice

Filling:

1. Combine 1 cup sugar, 1 1/4 cups water & butter
2. Heat until sugar dissolves
3. Add cornstarch blend with remaining water; cook slowly until clear, about 8 minutes
4. Add 6 tbsp lemon juice & rind; cook 2 min
5. Slowly add egg yokes beaten with milk ; bring to boil
6. Cool
7. Pour into baked shell

Meringue:

8. Beat egg whites until stiff; add slowly 6 tbsp sugar & 1 tsp lemon juice
9. Spread Meringue over filling
10. Bake in moderate over 350* 12-15 min