Blend in a heavy pan or double boiler and mix thoroughly:
- One and one-half cup white sugar (or a little less)
- One-fourth tsp. salt
- One-third cup corn starch
- Add grated rind of 1 lemon
- One-third cup freshly squeezed lemon juice
Separate whites from yokes of three eggs. Set aside the whites. Stir the yokes and mix in with the rest of the ingredients.
Boil one and one-half cups water. Pour this in and mix well. Stir over heat until mixture thickens. Stir continually so it doesn’t form lumps or scorch.
Add one Tablespoon butter and stir so it melts. Remove from heat.
Pour into a baked pie shell or a graham cracker crust. Set aside as you prepare the meringue. Beat the three egg whites with one-fourth tsp. cream of tartar. Gradually add five to six Tablespoons sugar. Beat until peaks form. Spread over the top of the lemon pie, sealing to the crust so it doesn’t shrink away from the edges. Bake at 375 degree for 8-10 minutes, on center rack, watching carefully so it doesn’t burn.
Cool and serve. YUM.