Homemade Lemon Meringue Pie - cooking recipe

Ingredients

1 (9-inch) baked pie shell
1 c. sugar
5 to 6 Tbsp. cornstarch
1/8 tsp. salt
2 c. water or milk

Preparation

Combine sugar, cornstarch and salt in the top of a double boiler.
Add very gradually the water or milk.
Stir and cook these ingredients over, not in, hot water for 8 to 12 minutes or until it thickens.
Cover and cook for 10 minutes more.
Stir occasionally. Remove mixture from the heat.
Pour a little of it over 3 beaten egg yolks; beat this and return to mixture in a double boiler. Cook and stir gently, about 5 minutes more.
Remove from heat. Beat in 3 tablespoons butter, 1/3 to 1/2 cup lemon juice (real juice:
1 large or 1 1/2 medium lemons) and 2 teaspoons grated lemon rind.
Cool.
Pour custard into the cold pie shell.
Cover with meringue.