Lemon Meringue Pie

*LEMON MERINGUE PIE*
Perfect dessert for those hot summer days, can't beat old-fashioned lemon meringue pie. Makes one 10 inch pie [25 cm]

2 cup	Boiling water	500 mL
1	Lemon	1
1/3 cup	Corn starch	75 mL
1 1/2 cups	Sugar	325 mL
4	Egg yolks, lightly beaten	4
1/2 tsp	Salt	2 mL
2 tbsp	Butter	30 mL
1	Baked 10 inch [25 cm] pie shell	1

Grate lemon coarsely, then juice to make 1/2 cup (125 mL). Set a side. Mix sugar, corn starch and salt in a heavy saucepan. Add half boiling water to sugar mixture and whisk until smooth. Whisk rest into egg yolks. Whisk together. Place over medium heat and whisking constantly, bring to boil. Turn off heat and let cook until thickened, stirring constantly. Remove from heat, and stir in rind, lemon juice and butter. If it seems too thick add a little more lemon juice until desired consistency. Cool slightly and pour into baked shell. Top with the Foolproof Meringue.