Lemon Meringue Pie - cooking recipe

Ingredients

1/2 c. cold water
7 Tbsp. cornstarch
1 1/2 c. hot water
1 1/4 c. sugar
3 egg yolks, slightly beaten
1 lemon, grated rind and juice
1 Tbsp. butter
1 baked pastry shell

Preparation

Mix cold water and cornstarch to a thin paste.
Combine hot water and sugar in top of a double boiler and bring to a boil over direct heat.
Return to double boiler and add cornstarch paste and cook until mixture begins to thicken.
Cook until thick and smooth, approximately 10 minutes.
Add egg yolks and grated lemon rind and cook a few minutes longer.
Add lemon juice and butter; blend well. Cool, stirring occasionally.
Pour into baked pie shell.
Top with meringue made from 3 egg whites, 6 tablespoons sugar and 1 teaspoon vanilla.
Bake until meringue is set.