Lemon pie

Put 1 1/2 c. sugar, salt, water & juice into a 2 quart saucepan. Heat & stir until sugar is completely dissolved. Slowly stir this sugar mixture into the beaten egg yolks & return mixture to the saucepan. Cook, stirring constantly over low heat until mixture thickly coats the spoon. Stir in butter & let cool for 5 minutes. Stir again & strain into baked pie shell. For the meringue, beat the whites to stiff peaks with sugar & vanilla. Pile on top of the filling & brown lightly in a preheated 425 oven for 5-6 minutes. Let pie cool on counter for about 30 minutes, then refrigerate for at least 4 hours.