Mile High Lemon Meringue Pie

This recipe comes from the Kingsford cornstarch box. Mom made it for Thanksgiving. We'll see if it makes it  until tomorrow. It really is a mile high with the meringue
1-1/2 cups sugar
1/3 cup corn starch
2 cups water
5 egg yolks, lightly beaten
1/2 cup lemon juice
1 tablespoon freshly grated lemon peel
2 tablespoons butter OR margarine
1 (9-inch) baked deep dish pie crust
MERINGUE
5 egg whites
1/2 cup sugar
1 teaspoon corn starch

 Mix sugar and corn starch in a saucepan. Stir in water and beaten egg yolks. Cook over medium heat, stirring with a whisk until mixture reaches a boil. Reduce heat and continue stirring for 1 minute until very thick. Remove from heat; stir in lemon juice, lemon peel and butter until smooth.
Pour hot filling into pie crust.
To make MERINGUE: Beat egg whites with electric mixer at high speed until soft peaks form; gradually add sugar and corn starch, beating until stiff peaks form (tips stand straight), about 3 minutes.
Spoon meringue over hot lemon filling, sealing meringue to the edges of the crust. Use the back of a spoon to swirl meringue and draw up into peaks. Place oven rack in bottom third of preheated 375°F oven.
Bake 10 minutes, until peaks are lightly browned. Cool at room temperature for 30 minutes.
Chill for a minimum of 3 hours before serving