CRUST:

Bake pie shell and let cool.

FILLING:

Measure cornstarch and sugar into a saucepan. Place lemon juice in measuring cup and add water to make up 1 1/4 cups. Whisk into saucepan to avoid lumps. Bring to boil stirring constantly; mixture will thicken; reduce heat and cook 2 mins. Remove from heat. Beat egg yolks; add a spoonful of hot lemon mixture to yolks before whisking into saucepan. Return to heat and cook 2 more mins. Stir in lemon rind and butter. Pour immediately into baked pie shell.

MERINGUE:

With electric hand mixer beat egg whites until stiff. Add 1 Tbs of sugar beat with mixer on medium setting to incorporate. Add 2nd Tbs of sugar and beat with mixer on lowest speed. Add 3rd Tbs of sugar and fold into egg whites with a spatula. Place on top of filling ensuring meringue touches the crust all the way around. Bake in 350 degree oven until meringue is lightly brown. Cool completely before serving but do not do so in refrigerator as this will make the crust soggy. Left overs..if there are any...do need to be refrigerated but this pie is best eaten the day it is made.