Blend cornstarch with a small amount of the water, lemon peel, lemon juice, 1/4 c of the sugar and wine. Bring to a boil and cook, stirring , until slightly thickened and clear.
Remove from heat, add a little of the hot mixture to egg yolks and then add the yolks to the soup, beating constantly.
Chill soup throughly, covered. Beat egg whites until stiff, add 1/2 c. sugar, a little at a time. Beat until whites for stiff, glossy peaks. Set aside a small amount of the meringue for garnish and whip the cold soup into the remaining meringue.
Serve immediately with dollops of meringue topping with lemon or lime slices on each bowl.