Lemon Meringue Pie

Jill Dorrough

1/2 cup cold water 1/4 tsp salt 7 TBSP cornstarch 1 1/2 c cup hot water 1 1/4 c sugar 3 egg yolks, beaten 1/3 cup fresh lemon juice grated rind of 1 lemon 1 TBSP butter Directions: Mix first three ingredients. Combine hot water and sugar in the top of a double boiler, and bring to boil over direct heat. Add cornstarch mixture and cool till thickened. Now place the pan over boiling water (double boiler) and cook until thick and smooth (15 minutes), stirring constantly. Beat the egg yolks slightly. Stir a small amount of the hot mixture into the yolks, return to double boiler and cook a few minutes longer. Add the fresh lemon juice, lemon rind and butter.  Blend and pour into a prepared pastry shell. Top with meringue and bake at 350 for 12-15