Prepare lemon cream
First of all, you will have to prepare the lemon cream base. Add a cup of sugar, cornstarch and salt in a pre-heated saucepan. Now add two cups of water little by little and stir the mixture. Repeat this process until all the ingredients are well combined.
In a separate bowl, beat three egg yolks nicely and then add them to the saucepan. Add two tablespoons of butter and cook for a couple of minutes before turning off the heat. While the mixture is cooling down, add the grated lemon rind and lemon juice and stir the mixture. The lemon cream is now ready.
To prepare the meringue, beat the three egg whites you had kept aside initially. Add the pinch of salt and 6 tbsp. sugar to the bowl and whisk the mixture nicely until stiff peaks start to develop in the liquid.
Add lemon cream and meringue to a pie shell
First, add the lemon cream to the pie shell with the help of a spoon. Pour the cream slowly so that it touches the crust all through. Once the lemon cream has been added, pour the meringue over it and make sure the meringue touches the crust of the pie shell.
Pre-heat the oven at a temperature of 325°F and bake the pie for a good 10-15 minutes. The meringue will change its color from white to golden brown and that is when you have to remove it from the oven.
Serve when cool
Let the pie cool down for a while before you serve it.