Lemon Meringue Pie

Directions

1. 1
   Prepare pastry for 9-inch pastry shell. Reserve 6 tablespoons sugar for the meringue.
2. 2
   Combine remaining sugar, cornstarch and salt in the top of a double boiler.
3. 3
   Stir in water. Cook over boiling water until thickened, stirring constantly.
4. 4
   Cover and cook 15 minutes. Stir a little of the hot mixture into the slightly beaten egg yolks.
5. 5
   Add to remaining hot mixture in top of double boiler and cook for 2 minutes over hot water.
6. 6
   Stir constantly. Add butter. Cool. Add 1 lemon rind and juice.
7. 7
   Pour into baked shell. Cover with meringue made from egg whites (room temperature) and reserved sugar.
8. 8
   Bake in a moderate oven at 325° for 15 minutes or until lightly browned.