Make the pie shell using another pie shell recipe or crush 200g of plain biscuits with 100g butter. Chill.
In a saucepan, mix sugar, cornflour and salt. Add boiling water and lemon rind and cook until very thick.
Separate the egg yolks/whites.
Remove from the heat and add two large egg yolks and 2/3 cup of lemon juice.
Return to the heat and mix until steaming hot.
Pour the mixture into the pie shell and cook for 5 minutes at 200 C.
Beat 4 teaspoons of sugar with egg whites until stiff. Spread on top of the pie and cook for a further 12 minutes at 180 C.
Can be eaten hot or chilled.