Lemon Meringue 1 1/2 cups Sugar 1/4 cup Cornstarch 1 tsp Salt 1/2 cup Cold Water 1/2 cup Lemon Juice, Fresh 3 Egg Yolks, Well beaten 2 tsp Butter 1 1/2 cups Boiling Water 1 tsp Grated Lemon Rind * In a saucepan combine sugar, starch and salt. Beat with whisk constantly, adding cold water, lemon juice and egg yolks. When smooth, add butter and boiling water. Stir well over medium heat, bring to boil. When mixture starts to bubble thickly, lower heat and simmer one minute. Remove from heat. Add lemon rind, mix well and pour into cold cooked pastry shell. Let Cool. * Beat 3 Egg Whites until frothy, add 1/4 tsp Cream of Tartar. Beat at high speed of an electric mixer until whites have lost their foamy appearance, reduce speed to medium and start adding 6 tbsp of Sugar one tablespoon at a time. Return to high speed until the whites are fairly stiff, but still glossy. Place in mounds around the edge of the pie. Then with a spatula, push the meringue gently to the center of the pie. Bake in preheated 350° oven for 12-15 minutes or until golden brown. Cool at least two hours. Tip: Always use glass and metal to make meringue. Plastic holds grease and your meringue will not fluff up. Submitted by: Kelly From The Parent Site Cook Book http://theparentsite.com/cookbook/