• 1 1/2 C. sugar
• 7 Tbs. cornstarch (or 14 Tbs. flour)
• dash of salt
• 1 1/2 C. water
• 3 egg yolks, beaten
• 1 tsp. grated lemon peel
• 2 Tbs. oleo
• 1/2 C. lemon juice
• For the meringue:
• 3 egg whites
• 1-2 Tbs. sugar
• 1 tsp. lemon extract or vanilla

Combine sugar, cornstarch and salt in saucepan. Stir in water. Cook; stirring constantly until thick (about 3-5 minutes). Remove from heat. Stir small amount of hot mixture into egg yolks; then return to remaining mixture in pan. Add lemon peel and butter. Slowly stir in lemon juice. Cook 1 minute. Cool. Pour into baked and cooled pastry shell (9-inch pie shell). Beat the egg whites and add sugar gradually until stiff peaks form. Add either lemon extract or vanilla extract. Bake only a few minutes until golden at 350 degrees.