1 9″ pie shell

3 tbs cornstarch

1 1/4 cup PLUS 6 tbs sugar

1/4 c fresh lemon juice

1 tbs lemon zest

3 lg eggs, separated

1 1/2 c boiling water

Preheat the oven to 425 degrees.

In a med bowl, combine the cornstarch, 1 1/4 c sugar, the lemon juice, and lemon zest. In a small bowl, beat the egg yolks. Add the egg yolks to the cornstarch mixture. Gradually add the boiling water to the mixture, stirring all the while. Pour the mixture into a small saucepan and heat to boiling over med heat. Boil gently for 4 minutes, stirring occasionally. Pour into the unbaked pie shell. In a separate bowl, beat the egg whites until stiff, but not dry. Gradually beat in the remaining 6 tbs of sugar. Spread the meringue over the top of the pie. Bake for 5-10 minutes or until browned. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

Makes one 9″ pie