Thelma Biltz's Lemon Meringue Pie

Combine cornstarch with cold water.

Add to 1 1/4 cups water and sugar.

Cook, stirring constantly, for 2 minutes or until it comes to a boil.

Add small amount to slightly beaten egg yolks. Return to hot mixture and cook about 5 to 8 minutes until thickens. Add butter, lemon rind, lemon juice and milk.

Mix. Pour into pie shell.

Beat egg whites with 1 to 2 tablespoons of sugar and spread over lemon filling.

Bake at 350° for 12 to 15 minutes or until points of meringue are golden brown.