Lemon Meringue Pie - water

Method

• 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° about 20 minutes until nicely browned.