This section is from the book "Queen's Of Cuisine", by Martha Logan. Also available from Amazon: Queens of Cuisine.
1 cup Swift'ning Pastry Mix, enough for one deep.
8-inch baked pastry shell, fluted edge.
1 1/4 cups sugar 3 egg yolks.
5 tablespoons cornstarch 6 tablespoons lemon juice.
1/2 teaspoon salt 1 teaspoon grated lemon rind.
1 1/2 cups boiling water 1 tablespoon butter or fortified margarine.
3 egg whites.
6 tablespoons sugar.
1/8 teaspoon salt.
Combine sugar, cornstarch, and salt. Stir in boiling water. Cook in a double boiler or over very low heat, stirring constantly. When thick and well cooked, slowly add hot mixture to beaten egg yolks which have been combined with lemon juice and rind. Cook over low heat 1 minute longer, stirring constantly. Add butter and stir until melted. Cool. Fill 8-inch baked pie shell.
Beat egg whites and salt until stiff. Slowly add sugar and continue beating until meringue stands in peaks. Cover lemon pie. Bake.
10 to 15 minutes.