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3 Tbsp. cream cornstarch
1 1/4 c. sugar
1/4 c. lemon juice
1 Tbsp. grated lemon rind
3 eggs - separated
1 1/2 c. boiling water
1 - 9 inch pie shell
6 Tbsp. sugar

Combine cornstarch, sugar, lemon juice, and lemon rind. Beat
egg yolks, add to cornstarch mixture and gradually add boiling
water. Heat to boiling over direct heat and gently boil for 4
minutes, stirring constantly. Pour into pie shell. Beat egg
whites until stiff but not dry. Gradually add 6 Tbsp. sugar.
Spread over pie carefully sealing in all the filling of crust.
Cool on rack away from draft.

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