1 1/2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups cold water
5 eggs, separated
1/2 cups lemon juice
2 tablespoon butter
1 1/2 teaspoon grated lemon rind
1 baked 9 inch pie shell
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla

Combine 1 1/2 cups sugar, cornstarch, and salt in large heavy saucepan; mix well. Gradually add water and lemon juice, stirring until smooth. Beat egg yolks until thick and lemon colored, gradually stir into lemon mixture. Add butter. Cook over medium heat, stirring constantly until thickened and bubbly. Cook 1 minute, stirring constantly. Remove from heat; stir in lemon rind. Pour into pastry shell.

Combine egg whites and cream of tartar; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vanilla. Spread meringue over filling, sealing edges of pastry.

Bake at 350 degrees for 12-15 minutes or until golden brown. Cool at room temperature.

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