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Blend cornstarch, sugar & salt in saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Stir half the mixture slowly into egg yolks. Stir yolk mixture into saucepan. Cook over low heat, stirring constantly, 2 minutes longer. Remove from heat. Add butter, lemon rind & juice. Cool slightly. Pour into pastry shell. Heat oven to 350ºF. Beat egg whites & cream of tartar until foamy. Add 1/2 cup sugar gradually. Continue beating until meringue forms stiff, glossy peaks. Swirl meringue onto filling with spoon or spatula. Be sure meringue touches crust all the way around to prevent shrinkage. Bake 15-20 minutes until meringue is tipped golden brown.

GAY BONNER MARVELL, AR From <Simply Southern>, the Desoto School Mothers Assn, Helena-West Helena, AR 72390. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.