Lemon Meringue Pie - cooking recipe

Ingredients

2 c. water, divided
3 egg yolks, stiffly beaten
grated rind and juice of 1 lemon
1 Tbsp. butter
7 Tbsp. cornstarch
1 1/4 c. sugar

Preparation

Mix 1/2 cup water with the cornstarch until you have a thin paste.
Combine 1 1/2 cups water and the sugar in the top of a double boiler and bring to a boil over direct heat.
Add cornstarch paste and cook until mixture begins to thicken.
Return to the double boiler and continue cooking until thick and smooth (about 15 minutes).
Pour in slightly beaten egg yolks; return to double boiler and cook for 1 minute longer.
Add lemon rind and juice and butter and blend well.
Cool and pour into a cooked pie shell.
Top with meringue.