3 1/2 tablespoons cornstarch
3/4 cup sugar
1 pinch salt
1 1/2 cups boiling water
2 egg yolks — slightly beaten
2 teaspoons grated lemon rind
1 tablespoon margarine
3 tablespoons lemon juice
1 baked pie shell
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3/8 c. sugar
1/4 teaspoon vanilla
….
Mix cornstarch, sugar and salt in the top of a double boiler. Add boiling water to sugar mixture gradually while stirring. Cook over boiling water until thick, stirring as needed. Once thickened, cook 5 minutes longer, then whisk a little of the hot mixture into the egg yolks. Add egg yolks, margarine, lemon juice and rind to boiled sugar mixture and cook over boiling water until egg yolk is thickened. Pour mixture into baked pie shell. Beat egg whites, 1/8 teaspoon salt and cream of tartar. When soft peaks form, add 6 tablespoons sugar gradually. When peaks are stiff, fold in vanilla. Cover lemon mixture with meringue and brown meringue in a 450 degree oven.