Thelma Biltz'S Lemon Meringue Pie

• 1 c. sugar
• 1 1/4 c. water
• 1 Tbsp. butter
• 3 egg yolks
• 4 Tbsp. cornstarch
• 3 Tbsp. cold water
• 1 tsp. grated lemon rind
• 6 Tbsp. lemon juice
• 2 Tbsp. milk
• 1 baked pie shell
• 3 egg whites
• 1 to 2 Tbsp. sugar

1. Combine cornstarch with cold water.
2. Add to 1 1/4 cups water and sugar.
3. Cook, stirring constantly, for 2 minutes or until it comes to a boil.
4. Add small amount to slightly beaten egg yolks. Return to hot mixture and cook about 5 to 8 minutes until thickens. Add butter, lemon rind, lemon juice and milk.
5. Mix. Pour into pie shell.
6. Beat egg whites with 1 to 2 tablespoons of sugar and spread over lemon filling.
7. Bake at 350u0b0 for 12 to 15 minutes or until points of meringue are golden brown.

sugar, water, butter, egg yolks, cornstarch, cold water, lemon rind, lemon juice, milk, shell, egg whites, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=555718 (may not work)