Sue Woodward 1 1/2 c Sugar

1/3 c Cornstarch

1/4 ts Salt

1 1/2 c Water, cold

1/2 c Lemon juice

5 lg Eggs; separated

2 tb Butter; or margarine

1 ts Lemon rind; grated, to 3 tsp

1 9" pastry shell; baked

1/4 ts Cream of tartar

1/2 c Sugar; plus

2 tb Sugar

1/2 ts Vanilla extract

Combine 1.1/2 cups sugar, cornstarch, and salt in a lg. heavy saucepan; mix well. Gradually add water and lemon juice, stirring until mixture is smooth. Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture. Add butter, and cook over med. heat, stirring constantly, until thickened and bubbly. Cook 1 minute, stirring continuously. Remove from heat; stir in lemon rind. Pour into pastry shell. Beat egg whites and cream of tartar at high speed of an electric mixer just until foamy. Gradually add 1/2 cup plus 2 tbsp sugar, 1 tbsp at a time, beating until stiff peaks form and sugar dissolves (2 to 4 mins.). Beat in vanilla, and spread meringue over hot filling, sealing to edge of pastry. Bake at 325~ for 25 to 30 mins. or until meringue is golden brown. Cool to room temp.