¼ tsp. salt
1½ C. cold water
½ C. lemon juice
5 eggs, separated
2 T. butter
1 to 3 tsp. grated lemon peel
1 (9-in.) pie shell, baked
¼ tsp. cream of tartar
½ tsp. vanilla
In large saucepan combine 1½ cups sugar, cornstarch and salt. Gradually stir in water and lemon juice until smooth. Beat egg yolks and blend into sugar mixture. Add butter. Cook, stirring constantly, over medium heat until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat and stir in lemon peel. Pour hot filling into baked pie shell.