Lorraine's Lemon Meringue Pie

1 c. sugar
1 T. butter or margarine
1 1/4 c. water
1/4 c. cornstarch
3 T. cold water
6 T. lemon juice
1 t. grated lemon zest
3 egg yolks
2 T. milk
1 pie crust, baked

Combine sugar, butter, and water; heat until sugar dissolves. Combine cornstarch with cold water; add to sugar mixture. Cook about 8 minutes. Add lemon juice & zest; cook 2 minutes more. Beat egg yolk with milk and slowly add to the mixture. Heat to boiling. Cool; pour into baked pie crust.

Meringue:
3 egg whites
6 T. sugar
1 t. lemon juice

Beat egg whites until stiff; add sugar and lemon juice gradually, beating until mixture is stiff and glossy. Pile lightly over cooled filling, spreading completely to edge of pastry. (Grandma O. used to make little peaks across top of the pie that browned as it baked.) Bake at 325 degrees for 20-25 minutes, or until lightly browned.