1

In saucepan, combine sugar, salt, 1 cup of water and butter. Heat until sugar is dissolved.

2

Blend cornstarch with ½ cup of cold water and add slowly to the hot mixture. Cook on low heat until clear, about 8 minutes.

3

Beat egg yolks and add slowly, cook 3 minutes, stirring continuously. Remove from heat and add lemon juice and rind. Let cool.

4

Pour into a baked pie shell and set aside.

5

Preheat oven to 375 degrees F.

6

To prepare meringue: Beat egg whites until foamy, then add salt and cream of tartar. Continue beating and add sugar gradually until stiff peaks form. Pile on the lemon filling, sealing edges.

7

Brown for 10-15 minutes in preheated oven.