Lemon Meringue Pie II

Preheat oven to 325 degrees F (165 degrees C).

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.

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.

Pour filling into baked pie shell. Spread meringue over lemon filling.

Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes or until delicately browned.