Lion House Lemon Meringue Pie

From the Recipe Shoebox.

The ingredients:

1-1/4 cups sugar
1/4 tsp. salt
6 Tbs. cornstarch
1-1/2 cups cold water
3 eggs yolks (reserve egg whites for meringue)
6 Tbs. freshly squeezed lemon juice (or 1/2 cup for a slightly tarter flavor)
1 tsp. finely grated lemon rind
2 Tbs. butter
Baked 9-inch pie shell (see this recipe for the best crust ever)

MERINGUE: (if you like meringue piled higher on the pie, then I recommend making a one-and-a-half batch of the meringue)
3 egg whites (use from the separated eggs in the filling)
6 Tbs. sugar

In a medium size saucepan combine sugar, salt, and cornstarch.  Slowly add cold water, while whisking rapidly.  Stir in egg yolks and place pan over medium heat.  Heat mixture until smooth and thick (30-60 seconds of boiling).   Remove from heat and add lemon juice, rind, and butter. Stir until combined. Pour filling into baked pie shell and spread meringue over top while filling is hot.

For meringue: Beat the egg whites on high speed adding the sugar gradually while beating. Continue beating until mixture stands in stiff peaks. (You'll want to watch it carefully, because it is possible to beat egg whites for too long and lose the creamy texture). Pile on hot lemon filling; seal well to edge of crust and touch meringue lightly with the back of the spoon to form peaks.  . Bake at 375° for about 15 minutes or until delicately browned. Cool thoroughly before serving, preferably at least 4 hours.