Ingredients

Instructions

  1. Preheat the oven to 325°F.
  2. In a medium-size heavy saucepan, combine 1 cup of sugar, the cornstarch, and salt.
  3. Mix until well blended.
  4. Gradually add the boiling water, stirring constantly and cook over moderate heat until the mixture thickens.
  5. Add the lemon rind and juice and stir.
  6. In a small bowl, beat the egg yolks until foamy.
  7. Add a small amount of the hot lemon mixture to them, stirring constant.
  8. Then pour the egg mixture into the lemon mixture in the saucepan, stirring.
  9. Add the butter and continue cooking, stirring, until the mixture is very thick.
  10. Pour into baked pie shell.
  11. In a medium-size mixing bowl, beat the egg white with an electric mixer until thickened.
  12. Gradually add the remaining 6 tablespoons sugar and beat until stiff peaks form.
  13. With a spatula, cover the pie with the meringue, being careful to seal all the edges.
  14. With a spoon, make a few peaks in the meringue.
  15. Bake just until the top has browned slightly, about 10 minutes.
  16. Cool completely before serving.