Mimi's Lemon Meringue Pie

Step 1: In a saucepan combine the first 3 ingredients; heat to boiling.

Step 2: In a small bowl mix the cornstarch with the 1/3 cup water to make a paste; add to the boiling mixture gradually, stirring constantly; cook till thick and clear and then remove from heat.

Step 3: Combine the egg yolks and lemon juice and mix well; stir into thickened mixture slowly, stirring all the while as you don't want to scramble the eggs; another way to do this is to temper the eggs by adding a tad of the pan mixture to the eggs, mixing well, and then adding this to the pan.

Step 4: Return to the heat and cook, stirring constantly until mixture bubbles again; remove from heat and stir in butter and lemon peel.

Step 5: Cover and cool to lukewarm.

Step 6: MERINGUE: Add the salt to the egg white and beat till frothy; gradually add 1/2 cup sugar, beating till glossy peaks are formed.

Step 7: Stir 2 rounded tablespoons of the meringue into the lukewarm lemon filling and mix well; put the filling into a baked pie shell and pile the meringue on top, spreading to the edge of the shell.

Step 8: Bake in a 325-350 degree oven about 8-10 minutes till golden.