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Lemon Meringue Pie

1 baked 9 inch pastry shell
1 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
1-1/2 cups water
3 eggs, separated
2 tbsp. butter
1-1/2 tsp. grated lemon rind
1/3 cup lemon juice

Mix 1/2 cup sugar, cornstarch and salt in top of double boiler. Gradually stir in water. Cook over boiling water, stirring constantly until thick enough to mound slightly when dropped from spoon. Cover and cook 10 minutes longer, stirring occasionally. Do not remove from boiling water. Mix together egg yolks and remaining 1/2 cup sugar. Blend a little of the hot mixture into egg yolks, then stir all into remaining hot mixture. Over boiling water cook 2 minutes, stirring constantly. Remove from boiling water. Gently stir in butter, lemon rind and juice. Cool to room temperature without stirring. Turn into baked pastry shell. Heat oven to 400 degrees. Beat egg whites and cream of tartar at medium speed until foamy then gradually beat in 6 tbsp. sugar 1 tbsp. at a time. Spread meringue over filling, seal edges.

Bake at 400 degrees for 7 to 10 minutes or until lightly browned. Cool at room temperature away from drafts.

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