Lemon Meringue - again

I just can't help it, this pie id just too easy and delicious to not make at every possible opportunity. One reason is that I freaking love meringue and well, I have a big bag of frozen meyer lemon juice in the freezer that I keep meaning to use - so all those things combine to make one awesome pie. This was the dessert course to our Sunday family dinner of Corned Beef and Cabbage. I really do want to try other pies, just don't really get around to it much - with summer just around the corner, I will make every attempt to take advantage of all the lovely fruits available in Northern California to make some tasty pies.

RECIPE:
1 1/2 cup sugar
1 1/2 cup water
1/2 tsp salt
1/2 cup cornstarch
1/3 cup water
4 eggs yolks, slightly beaten
1/2 cup lemon juice
3 Tblspn butter
1 tsp grated lemon zest
4 egg whites
1/4 tsp salt
1/2 cup sugar
Baked 9" pie crust

Combine the first three ingredients together in a saucepan and heat to boiling.

Mix next 2 ingredients together (cornstarch and water) to form a smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear, then remove from heat

Combine egg yolks with lemon juice (I like to go 1/2 fresh squeezed and 1/2 juice), stir into thickened mixture. Return to heat and cook until it bubbles, stirring constantly. Remove from heat and stir in butter and lemon zest. Cover and set aside to cool until lukewarm.

To make meringues, add sale to egg whites and whip with an electric mixer until frothy. Gradually add the sugar until whipped whites stand in glossy peaks. Stir 2 rounded tablespoons into the lemon filling.

Fill pre-baked pie crust with the lemon filling. Pile the meringue on top, spreading evenly to the edges of crust. Bake in a 325 decree oven for out 15 minutes until the meringue tips just start to brown. Cool for a minimum of 1 hour before cutting and serving