1 1/2 cups sugar
3 Tbls. cornstarch
3 Tbls. all-purpose flour
Dash salt
1 1/2 cups hot water
3 slightly beaten egg yolks
1/2 tsp. grated lemon peel
2 Tbls. butter
1/3 cup lemon juice
1 9-inch baked pastry shell
3 egg whites
1 tsp. lemon juice
6 Tbls. sugar

In saucepan mix 1 1/2 cups sugar, cornstarch, flour, and salt. Gradually blend in water. Bring to boiling over
high heat, stirring constantly. Reduce heat to medium; cook and stir 8 minutes more. Remove from heat.

Stir small amount hot mixture into egg yolks; return to hot mixture. Bring to a boil over high heat, stirring
constantly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat. Add lemon peel and butter. Gradually stir in 1/3 cup lemon juice. Cover entire surface with clear plastic wrap; cool 10 minutes. Now pour into cooled pastry shell. Cool to room temperature (about 1 hour).

For meringue:

Preheat oven to 350 Degrees F. Beat egg whites with 1 tsp. lemon juice till soft peaks form. Gradually add 6 Tbls. sugar, beating till stiff peaks form and sugar is dissolved. Spread meringue over filling, sealing to edges of pastry. Bake 12 to 15 minutes or till meringue is golden. Cool thoroughly before serving.