LEMON MERINGUE PIE                     Servings:

2   T.        cornstarch               1/2 c.    cold water
1             lemon rind, grated       2         lemons, juice of
1 1/2 c.      boiling water            3         eggs, separated
6   T.        sugar                    1         baked pie crust
1   c.        sugar

    Mix cornstarch into cold water.  Add cup of sugar, lemon juice, egg
and yolks lemon rind.  Add boiling water and salt to taste.  Cook in
saucepan, stirring constantly, until boiling.  Cool, stirring every 5
minutes.  Pour into shell.
	Beat egg whites with a drop of sugar until dry.  Beat in 6 T. sugar,
one Tablespoon at a time, until sugar is dissolved.  Spoon on top of pie,
around edges, ensuring attachment to crust.  Cover top of rim, then pile
remaining meringue in the middle.  Puff up into peaks.  Bake at 300F for
1 hour.