Lemon Meringue Pie

9 inch Baked Pie Shell
1 1/2 C. Sugar
1/3 C. Cornstarch
1 1/2 C. Water
3 Egg, yolks, slightly beaten
3 Tbsp. Butter
1/4 C. Lemon Juice
1 1/3 Tbsp. grated Lemon rind


Preparation:

Heat oven to 400 degrees. Mix sugar, cornstarch in saucepan. Slowly stir in water. Stir constantly over moderate heat until mixture thickens and boils. Boil 1 minute. Slowly stir half of mixture into egg yolks, and then beat into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Take from heat. Stir until smooth. Blend in butter, lemon juices, and rind. Pour into a baked pie shell. Make a meringue of 3 egg whites 1/4 tsp. Cream of tartar, and 6 tablespoons of sugar. Spread over filling, sealing to the edge. Bake 8 to 10 minutes until delicately browned. Cool at room temperature away from drafts