For Pie:

• 1 cup Sugar, divided
• 1/3 cup Cornstarch
• 1/2 teaspoon Fine sea salt
• 1/4 cup Cold water
• 1 1/4 cups Hot water
• 2 tablespoons Unsalted butter
• 3 Egg yolks, lightly beaten
• 1/3 cup Fresh lemon juice
• 1 teaspoon Fresh lemon rind, grated
• 2 teaspoons Vanilla
• One 9 inch pastry shell, baked

1. Combine ½ cup of the sugar, cornstarch, salt, and cold water in the top of a double boiler.
2. Mix well.
3. Stir in hot water.
4. Cook over boiling water for 5 minutes or until thick, stirring constantly.
5. Cover and continue cooking over boiling water 8 minutes or until very thick, stirring occasionally.
6. Add butter.
7. In large bowl mix together egg yolks and remaining ½ cup sugar.
8. Slowly add a little of the hot mixture.
9. Then stir into the remaining hot mixture in double boiler.
10. Cook uncovered over simmering water ( not boiling) 10 minutes or until very thick, stirring frequently.
11. Gradually stir in lemon juice and rind.
12. Remove from water.
13. Cool. 
14. Add vanilla and turn into a baked pastry shell.
15. Top with meringue. Bake in 300 degree oven for 15 minutes or until lightly browned. Cool before serving.

For Meringue :

• 4 Egg whites
• 6 tablespoons White sugar

1. In a large glass or metal bowl; whip egg whites until foamy.
2. Add sugar gradually, and continue to whip until stiff peaks form.