Lemon Meringue Pie

1/3 C cornstarch
1/8 tsp salt
1 1/2 C sugar
Grated peel of 2 or 3 lemons
1 C lemon juice
4 eggs separated
1 Tbsp butter or margarine
1/4 tsp cream of tartar

(6 hours before serving)

1. Pie Crust
2. In saucepan stir cornstarch, salt, and 1 C sugar. Stir in 1 C water, lemon peel, and juice; cook over medium heat, stirring constantly, until lemon mixture is thickened and boils; remove from heat.
3. In small bowl with wire whisk, beat yolks; stir in small amount of hot mixture. Slowly pour yolk mixture back into lemon mixture, stirring rapidly to prevent lumping. Return to heat; cook, stirring constantly, until lemon filling is thickened. Do not boil. Stir in butter; pour into pie crust; cool 10 min.
4. Preheat oven to 400'. In small bowl, w/ mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually sprinkle in 1/2 C sugar. Whites should stand in stiff glossy peaks.
5. With spatula, spread meringue over filling to edge of crust. Swirl meringue with back of spoon. Bake 10 min. or till golden. Cool and refrigerate.
Prep time about 6 hours.