Pie:

• 1 cup granulated Imperial Sugar
• 1¼ cups water
• 1 tablespoon butter
• 4 tablespoons cornstarch
• 3 tablespoons cold water
• 6 tablespoons lemon juice
• 1 teaspoon lemon rind, grated
• 3 egg yolk
• 2 tablespoons milk
• 1 baked 8-inch pie shell 
  

Meringue:

• 3 egg whites
• 6 tablespoons granulated Imperial Sugar
• 1 teaspoon lemon juice

1. Combine sugar, water and butter; heat until sugar is dissolved. Add cornstarch blended in cold water, cook slowly about 8 minutes until clear. Add lemon juice and rind. Cook 2 minutes.
2. Mix the egg yolks and milk together. Slowly add to warm mixture, stirring constantly, and bring slowly to boiling point. Do not boil.
3. Pour into 8-inch baked pastry shell. Cool, spread with meringue.
4. Meringue: beat egg whites until stiff, but not dry. Add sugar slowly, about a tablespoon at a time, and beat thoroughly until sugar is dissolved. Beat in lemon juice.
5. Bake at 350°F for 12–15 minutes.