Mimi'S Lemon Meringue Pie - cooking recipe

Ingredients

1 baked pie shell
1 1/2 cups sugar
1 1/2 cups water
1/2 teaspoon salt
1/2 cup cornstarch
1/3 cup water
4 egg yolks ((slightly beaten--save the whites)
1/2 cup fresh lemon juice
3 tablespoons butter
1 teaspoon grated lemon peel
MERINGUE
4 egg whites (saved from the yolks)
1/4 teaspoon salt
1/2 cup sugar

Preparation

In a saucepan combine the first 1 1/2 cups water, salt, and the sugar; heat to boiling.
In a small bowl mix the cornstarch and 1/3 cup water to make a paste.
Add to the boiling mixture gradually, stirring constantly; cook till thick and clear.
Remove from heat.
Combine the egg yolks and lemon juice and mix well.
Stir into thickened mixture slowly, stirring all the while as you don't want to scramble the yolks (you could temper the yolks, but if you are careful about the contstant stirring, you will not need to do that).
Return to heat and cook, stirring constantly until mixture bubbles again; remove from heat.
Stir in butter and lemon peel.
Cover and cool to lukewarm.
MERINGUE:.
Add the salt to the egg whites and beat till frothy.
Gradually add 1/2 cup sugar, beating till glossy peaks are formed.
Stir 2 rounded tablespoons of the meringue into the lukewarm lemon filling and mix well.
Put the filling into a baked pie shell and pile the meringue on top spreading to the edge of the shell.
Bake in a 325-350 degree oven about 10 minutes or till golden.