Mix sugar and
cornstarch thoroughly in saucepan. Stir in water gradually. Add lemon
juice and rind. Set over high heat and bring to a boil, stirring
constantly. Turn down heat and cook 2 minutes, stirring. Cool to lukewarm.
Beat egg whites until stiff but not dry. Slowly add lemon mixture, beating
with a rotary beater. Pour into bowl or serving dishes and chill several
hours or overnight until set. Serve with
Custard Sauce.
