Lemon Meringue Pie

Mix cornstarch, sugar and salt in top of double boiler.

Add boiling water and blend thoroughly. Cook over direct heat, stirring constantly, until mixture is thick and clear.

Beat egg yolks and stir in a little of the hot mixture; pour back into double boiler and cook 2 minutes longer with constant stirring. Remove from heat. Add lemon juice, butter and lemon rind, mixing well. Cool and pour into pie shell. Beat egg whites until light. Add the 6 tablespoons sugar gradually and continue beating until stiff. Spread over pie filling so as to touch edges of crust all around and place in a moderate oven at 350° for 12 to 15 minutes or until golden brown. Cool before cutting.