Combine
1. half cups sugar, cornstarch, and salt in a lg. heavy saucepan; mix well. Gradually add water and lemon juice, stirring until mixture is smooth. Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture. Add butter, and cook over med. heat, stirring constantly, until thickened and bubbly. Cook 1 minute, stirring continuously. Remove from heat; stir in lemon rind. Pour into pastry shell. Beat egg whites and cream of tartar at high speed of an electric mixer just until foamy. Gradually add half cup plus 2 tablespoon sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 mins.). Beat in vanilla, and spread meringue over hot filling, sealing to edge of pastry. Bake at 160ºC for 25 to 30 mins. or until meringue is golden brown. Cool to room temp. ----