Lemon Meringue Pie

1 1/2 cups sugar
7 T. cornstarch
1/4 t. salt
2 cups water
3 eggs- separated
2 T. butter
2 t. grated lemon rind
1/3 cup lemon juice

Reserve 6 T. of sugar for meringue. . Combine sugar, cornstarch, and salt in top of a double broiler. Stir in water. Cook over boiling water until thickened, stirring constantly. Cover and cook 15 minutes longer. Stir in a little of the hot mixture into the slightly beaten egg yokes; add to remaining hot mixture and cook 2 minutes over hot water, stirring constantly. Add butter, lemon rind and juice.

Meringue:
Beat 3 egg whites with dash salt until stiff but not dry. Gradually beat in 6 T. of sugar, sprinkling a little at a time. Continue beating until very smooth and glossy.

Bake in 325° oven for 15-30 minutes.
(From Woman's home Companion Cookbook, 1946)