Cut the cantaloupe in halves, remove the seeds, cut up the pulp and place into a double boiler with sugar. Mix the cornstarch with a little cold water and add to the cantaloupe. After the mixture thickens add beaten egg yolks and salt and cook a bit longer. Cool. Pour into the baked pastry shell. Spread with meringue made from the egg whites and 1/4 cup of sugar, flavored with lemon. Brown the meringue in an oven at 325ºF. Cool before serving.