Lemon Blossom Pie with Tall N' Tender Meringue

• 1 cup sugar granulated
• 4 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 large eggs separated
• 13 cup lemon juice
• 2 teaspoons lemon zest grated
• 1 1/2 cups water
• 2 tablespoons butter or margarine
• 1 each pie shell (9 inch) baked

1. Combine sugar, cornstarch and salt in saucepan.
2. Mix well.
3. Add egg yolks, lemon juice and peel and water.
4. Beat with wire whisk until smooth.
5. Place over medium heat, bring to boil stirring briskly until clear and thickened.
6. Remove from heat; stir in butter.
7. Cool 5 minutes, then pour in pastry shell.

sugar, cornstarch, salt, eggs, lemon juice, lemon zest, water, butter, pie shell

Taken from recipeland.com/recipe/v/lemon-blossom-pie-tall-n-tender-46830 (may not work)