Lemon Squares

When you grate the lemon rind, make sure you do not get any of the white. It is very bitter. Mix corn starch, salt and 1/2 cup sugar in top of double boiler. In the bottom of the double boiler have water boiling. Slowly stir in water, stirring constantly until mixture thickens. Cover, cook 10 minutes. Beat egg yolks slightly and mix with 1/2 cup of sugar. Stir into the egg mixture a small amount of the hot liquid. At once, stir the mixture back into the hot liquid. Cook and stir 2 more minutes. Remove from heat. Gently stir in the butter, lemon rind and lemon juice. Cool. Pour into baked pie crust. Pie Shell Line pie plate for crust as you would the undercrust. Crimp the edges. Prick several times with a fork. Put parchment paper or wax paper on the bottom and half fill with rice or pie weights. This will prevent the dough from puffing up. Bake 12 minutes at 450 degrees. Discard the paper and rice when done. Meringue Beat egg whites to soft peaks. Beat in the 6 tablespoons sugar, one at a time and beat to stiff peaks. Cover the pie with the meringue, sealing it, to the edges. With the flat of a spatula raise some peaks for an attractive top. Bake at 325 degrees for 15 to 20 minutes or until lightly browned. Cool at room temperature.