Just a teaspoon of corn starch in the meringue helps absorb the liquid and prevent "beading".
Preheat oven to 350°F.
Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks.
Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter.
Spoon hot filling into pie crust.
Beat egg whites in small bowl with mixer at high speed until foamy. Mix 1/3 cup sugar with 1 teaspoon corn starch and gradually beat into egg whites. Continue beating until stiff peaks form.
Spread meringue evenly over hot filling, sealing to edge of crust.
Bake 15 to 20 minute or until golden. Cool on wire rack at room temperature for 30 minutes; refrigerate for 3 hours before serving.