Lemon Meringue Pie

1 1/2 cups sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 1/2 cups water
3 large eggs, separated
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 tablespoons butter or margarine

One 9-inch baked, cooled pie shell.

In saucepan mix 1 cup sugar, the cornstarch & salt. Add water. Cook and stir over medium heat until filling thickens and boils; boil for one minute. Beat egg yolks, then, stirring fast - add a little of the hot mixture, stir into rest. Cook over low heat until thickened. Stir in lemon peel, juice and butter. Pour into shell. Set aside while making meringue:

Beat reserved egg whites till soft peaks form. Gradually beat in the 1/2 cup sugar. Beat until stiff peaks form. Spread over hot filling. Swirl with back of spoon. Make sure meringue covers all the filling by sealing the edges all around.

Bake in preheated 425 degree F. oven about five or six minutes till golden brown. Cool completely on wire rack. Refrigerate.

(I like to add about a half teaspoon or so of vanilla extract to the meringue.)