Hi Kathryn,
This recipe is in my 1963 McCall's, I hope it's the one you need.

LEMON MERINGUE PIE

9-inch baked pie shell

Filling:
1/3 cup cornstarch
1 1/2 cups sugar
1/4 tsp. salt
4 egg yolks, slightly beaten
1/4 cup lemon juice
2 Tbsp.grated lemon peel
2 Tbsp. butter or margarine

Meringue:
4 egg whites at room temperature
1/4 tsp cream of tartar
1/2 cup sugar

Prepare and bake pie shell, let cool.

In small saucepan, combine cornstarch, sugar and salt. Gradually add 1 1/2 cups water, stirring until smooth.
Bring to a boil over medium heat, stirring constantly, boil one minute, stirring.

Remove from heat, quickly stir half of hot mixture into egg yolks, mixing well, return to saucepan, blending well.
Over medium heat, return to boiling,stirring; boil one minute.

Remove from heat; stir in lemon juice, lemon peel and butter. Pour immediately into pie shell.

Meanwhile, preheat oven to 400.

In medium bowl with portable electric mixer at medium speed, beat egg whites with cream of tartar until soft peaks form when beater is raised.

Gradually beat in sugar, 2 Tbsp at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised.

Spread meringue over hot filling, carefully sealing to edge of crust.

Bake 7 to 9 minutes, or just until meringue is golden.
Let cool on wire rack, away from drafts, at least 1 hour before serving.