Rhubarb Meringue Pie - cooking recipe

Ingredients

1 baked pie shell
2 c. cooked rhubarb
1 tsp. salt
1 1/3 c. sugar
1/4 c. cornstarch
1 tsp. grated lemon rind or lemon extract
3 eggs, separated
pinch of salt
6 Tbsp. sugar

Preparation

Cook rhubarb in very little water.
Add 1 teaspoon salt, 1 1/3 cups sugar and cornstarch.
Cook over medium heat until very thick, stirring often.
Remove from heat.
Add the lemon rind. Beat egg yolks.
Add a little of the hot rhubarb mixture.
Cook about 1 minute.
Cool.
Pour into baked pie shell.
Cover with meringue made with egg whites, pinch of salt and 6 tablespoons sugar.
Bake for about 20 minutes at 300\u00b0.