Lemon Pie

Filling:
3 egg yolks
1 cup sugar, divided
6 tbsp. cornstarch
1/4 tsp. salt
2 cups water
2 tbsp. butter
2 tsp. grated lemon rind
5 tbsp. lemon juice

Crust
9 inch pie shell

Meringue :
6 egg whites
Dash of salt
1/4 tsp. vanilla

Preheat the oven to 325. Combine the egg yolks and 1/2 cup sugar in a small bowl. In a double broiler, mix 1/2 cup of the sugar, cornstarch, salt, and water. Cook over boiling water until thick, stir constantly. Cover. Bring mixture to a boil. Boil 1 minute. Stir occasionally. Spoon a little of the hot mixture into the egg yolk, stir quickly. Beat the egg yolks into the hot mixture. Cook 2 minutes, stir constantly. Remove the pain from the water, stir in the butter, lemon rind, and juice. Pour into pie shell. Beat the egg whites and salt until foamy. Add the vanilla. Beat in the remaining sugar 1 tbsp. at a time, continue beating until stiff and shiny. Cover pie with meringue. Make sure there are no gaps and the edges are sealed with the meringue. Bake until browned, about 15 minutes.