Best-Ever Lemon Meringue Pie

Best-Ever Lemon Meringue Pie
Mary Ann Gourley

1 ½ c sugar
½ tsp salt
1/3 c water
½ c lemon juice
1 tsp lemon rind
½ c sugar
1 ½ c water
½ c cornstarch
4 eggs separated
3 Tbls butter
¼ tsp salt
1 baked 9 inch pie shell

Combine 1 ½ c water and ½ tsp salt in saucepan. Heat to boiling. Mix cornstarch and 1/3 c water to make smooth paste. Gradually add to boiling mixture, stirring constantly. Cook until thick and clear. Remove from heat. Beat together egg yolks and lemon juice; stir into mixture. Return to heat. Cook, stirring constantly until it bubbles again. Remove from heat. Stir in butter and lemon rind. Cover; cool to lukewarm.
Combine egg whites and ¼ tsp salt in bowl; beat until frothy. Gradually add ½ c sugar, beating until glossy peaks form. Stir 2 round Tbls of meringue into lukewarm filling. Pour into pie shell. Top with remaining meringue, spreading evenly. Bake in 325 oven 15 minutes or until lightly browned. Makes 6-8 serving