Grandmother's "No-Peel" Lemon Meringue Pie Filling: 3/8 cup corn starch 1 cup sugar (more or less to taste) 1&1/2 cup boiling water 1/2 cup lemon juice (more or less to taste) 3 eggs, separated 2 tablespoons butter 1 baked pie shell (9 inches) Separate eggs, reserving whites for meringue. Beat yolks lightly. In a saucepan or double boiler, mix together cornstarch and sugar. Add boiling water, a little at a time, to the sugar/cornstarch mixture, and stir. Add lemon juice. Cook until mixture starts to thicken, stirring constantly. Stir in butter and egg yolks and cook about one minute longer. Allow to cool. Meringue: 3 egg whites a few grains salt 6 tablespoons sugar 1/2 teaspoon vanilla (optional) Beat egg whites with salt in a metal bowl until stiff. Add sugar gradually, beating continually until meringue holds its shape. Add vanilla (optional). Pour filling into pie shell. Top with meringue and bake at 375 degrees for 15-20 minutes until lightly browned. Notes: A double boiler or gas stove works best. Use fresh lemon juice (or frozen concentrate, although fresh is better). Do not use "Realemon" or other products which contain lemon oil. For extra flavor, pour boiling water through the strainer containing the lemon pulp. WARNING: Do not put lemon peel or "zest" in this pie. If you put lemon peel in this pie, it will taste like something purchased at a Woolworth's lunch counter. Reserve the "zest" for another recipe, or put it on the compost heap!