Combine cornstarch, salt and sugar in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until
mixture thickens. Boil 1 minute.
Have egg yolks prepared before starting to cook by combining them with lemon rind and juice. Blend some of the hot mixture
with the egg yolk mixture, then pour back into the saucepan, stirring to combine well. Cook and stir a few minutes longer. Remove from heat, add butter and stir to cool slightly. Pour into pie
Beat egg whites to stiff peaks, gradually beat in icing sugar. Spread meringue over lemon filling, making sure it touches the crust
at the edges.
Bake 15 minutes at 300 degrees until delicately browned.
Take a bow.