Lemon Meringue Pie
1/2 cup cold water
7 tbsp. cornstarch
1-1/2 cups hot water
1-1/4 cups sugar
3 egg yolks, slightly beaten
Juice of 2 lemons
Grated rind of 1 lemon
1 tbsp. butter
Mix ccld water and cornstarch until smooth. Combine hot water and sugar in top of double boiler, bring to a boil over direct heat. Add cornstarch mixture, cook until it begins to thicken, return to double boiler and cook until thick and smooth (15 minutes). Stir a small amount of mixture into beaten yolks, return to double boiler and cook a few minutes longer. Add lemon juice and rinds and butter and blend. Cool, stirring occasionally. Pour into baked pie shell, topped with meringue.
