Lemon Meringue Pie - cooking recipe

Ingredients

2 c. water, divided
7 Tbsp. cornstarch
1 1/4 c. sugar
3 egg yolks, slightly beaten
1/3 c. fresh lemon juice
grated rind of 1 large lemon
1 Tbsp. butter
1 9-inch pie shell, baked
meringue

Preparation

Mix the cornstarch and 1/2 c. water to make a thin paste. Combine the remaining 1 1/2 cups water and the sugar in the top of a double boiler and bring to a boil over direct heat.
Add the cornstarch paste and cook until mixture begins to thicken; place over boiling water and continue cooking until thick and smooth, about 15 minutes.
Add a small amount of cooked mixture to egg yolks and mix back into cooked mixture.
Return to double boiler and cook 1 minute longer.
Add lemon rind, juice and butter and blend well.
Remove from heat.
Pour into baked pie shell and top with meringue.
Bake at 325\u00b0 about 20 minutes until nicely browned.