• Combine sugar and cornstarch in a sauce pan on top of the stove. Stir in the boiling water and cook over low heat until very thick and clear. (about 15 minutes)
• Crack and separate 2 eggs. Save the whites for the meringue topping (later).
• Beat the yolks to a cream in a separate mixing bowl. Add a little of the hot mixture from the sauce pan into the beaten egg yolks to temper them. Mix thoroughly.
• Gradually blend in the rest of the hot mixture into the egg yolks
• Next, stir in the butter, lemon juice, and rind. Cool the lemon filling mixture slightly before pouring into a previously prepared and baked pie crust. (see granmama's separate recipe)

Meringue Preparation

• In a separate mixing bowl, using an electric mixer, beat the egg whites and salt together until stiff peaks form.
• Next, fold in the 6 tablespoons of sugar gradually. Then add ½ teaspoon of vanilla.
• Using a rubber spatula, cover the whole pie with meringue spreading it evenly out to the edges of the crust. It is necessary to seal the meringue to the pie crust well so that it does not shrink or weep during baking.
• If desired, you can use the back of a spoon, to gently press down on the meringue and lift lightly to form decorative peaks all over the pie.
• Brown the pie in a 350° oven for 10-15 minutes or until the meringue is lightly browned. Keep a watchful eye on the process, to avoid it burning.