Lemon (or Lime) Meringue Pie
1 baked pie shell

In double boiler:
1 cup sugar
5-6 TBSP cornstarch
1/8 tsp salt
Add gradually 2 cups water.
Stir and cook for 8-10 min. or until thickens.
Cover and cook 10 min. more stirring occasionally.
Remove from heat.
Pour a little over 3 beaten egg yolks.  Beat this and return to mixture in double boiler.  Cook and stir gently for 5 min. more.  Remove from heat.  Beat in:  3 TBSP butter, 1/3 cup lemon juice, 2 tsp grated lemon rind.  (This does not have to be precise.  One lemon/lime will do for liquid and zest.  Do not use more juice or the custard will not "set" well.)

Cool the custard by stirring very, very gently to release steam which might condense and thin the filling.  Pour it cool into the cold pie shell.  Cover with meringue:  egg whites whipped until foamy, then add 3 TBSP sugar and 1 tsp cream of tartar.  Whip until peaks form. (use the flat side of a spatula and lift to make decorative peaks that brown nicely.) and bake at 350 degrees until peaks are golden brown about 10 min.