Lemon Meringue Pie Ii

• 1 (9 inch) pie crust, baked
• 1/2 cup cold water
• 7 tablespoons cornstarch
• 1 1/2 cups hot water
• 1 1/2 cups white sugar
• 3 egg yolks, beaten
• 1 lemon, juiced and zested
• 1 tablespoon butter
• 3 egg whites
• 6 tablespoons white sugar
• 1 teaspoon lemon juice

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl mix cold water and cornstarch to a thin paste. In a medium saucepan bring hot water and sugar to a boil, then add cornstarch paste. Transfer this mixture to a double boiler. Cook until thick and smooth, stirring constantly, about 15 minutes. Whisk a small amount of this mixture into egg yolks, then whisk egg yolk mixture back into double boiler. Cook everything together for a few minutes longer, continuing to stir. Mix in juice and rind of 1 lemon along with butter. Set custard aside to cool.
3. In a medium glass or metal mixing bowl, beat egg whites while gradually adding sugar, 1 tablespoon at a time. When egg whites hold a stiff peak, beat 1 teaspoon lemon juice into meringue.
4. Pour filling into baked pie shell. Spread meringue over lemon filling.
5. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes or until delicately browned.

pie crust, cold water, cornstarch, water, white sugar, egg yolks, lemon, butter, egg whites, white sugar, lemon juice

Taken from www.allrecipes.com/recipe/15371/lemon-meringue-pie-ii/ (may not work)