Ezra Taft Benson's Lemon Meringue Pie

Rind of 2 lemons
3 Cups plus 3 Tablespoons sugar, divided
2 Heaping Tablespoons cornstarch
5 Eggs, separated
4 Cups water
Juice of 2 Lemons
1 9" baked pie crust


In a large saucepan, combine lemon rinds, 3 Cups sugar, and cornstarch. Stir in egg yolks, then water and lemon juice. Cook over medium heat, stirring constantly, until the mixture is thickened. Pour into pie crust. Make meringue by beating and 3 Tablespoons sugar until stiff. Spread on pie. Bake at 425-450 degrees for 3-5 minutes, or until meringue is lightly browned.