Homemade Lemon Meringue Pie

Combine sugar, cornstarch and salt in the top of a double boiler.

Add very gradually the water or milk.

Stir and cook these ingredients over, not in, hot water for 8 to 12 minutes or until it thickens.

Cover and cook for 10 minutes more.

Stir occasionally. Remove mixture from the heat.

Pour a little of it over 3 beaten egg yolks; beat this and return to mixture in a double boiler. Cook and stir gently, about 5 minutes more.

Remove from heat. Beat in 3 tablespoons butter, 1/3 to 1/2 cup lemon juice (real juice: large or 1 1/2 medium lemons) and 2 teaspoons grated lemon rind.

Cool.

Pour custard into the cold pie shell.

Cover with meringue.