Fresh Lemon Meringue Pie - cooking recipe

Ingredients

3 to 4 California lemons
sugar
6 Tbsp. cornstarch
1/4 tsp. salt
1/2 c. cold water
3 eggs, separated
2 Tbsp. butter or margarine
1 1/2 c. boiling water
1/4 tsp. cream of tartar
1 baked 9-inch pie shell

Preparation

Grate 1 teaspoon peel from lemon and squeeze out 1/2 cup juice.
Set aside.
Combine 1 1/2 cups sugar, cornstarch and salt in a saucepan thoroughly and blend in lemon juice, cold water and beaten egg yolks until completely smooth.
Add the butter and stir in the boiling water gradually.
Bring to a boil and cook for 3 to 4 minutes, stirring constantly.
Stir in the grated peel and cool.