Lemon Meringue Pie

1 1/2 c. sugar

3 T. flour

3 T. cornstarch

3 eggs

2 T. butter

2 tsp. finely shredded lemon peel

1/3 c. lemon juice

Baked Pastry Shell

Meringue (recipe is at the end)

For filling, in a medium saucepan combine sugar, flour, cornstarch, and a dash of salt. Gradually stir in 1 1/2 cups water. Cook and stir over medium-high heat till thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat.

Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Gradually stir one cup of the hot filling into yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gradually stir in lemon juice, gently mixing well. Pour hot filling into baked pastry shell. Evenly spread meringue over hot filling; seal to edge. Bake in a 350 oven for 15 minutes. Cool on a wire rack. Cover and chill to sore.

Meringue:

3 egg whites

1/2 tsp. vanilla

1/4 tsp. cream of tartar

6 T. sugar

Bring egg whites to room temperature. In a mixing bowl combine egg whites, vanilla and cream of tartar.Beat with an electric mixer on medium speed about one minute or till soft peaks form (tips curl). Gradually add sugar, one tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff, glossy peaks and sugar dissolves. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in pie recipe.