LEMON FILLING:

1/4 c. cornstarch
3 tbsp. flour
1 3/4 c. sugar
1/4 tsp. salt
2 c. water
4 egg yolks, slightly beaten
1/2 c. lemon juice
1 tbsp. grated lemon peel
1 tbsp. butter

1 (9-inch) baked pie crust

MERINGUE:

4 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar

LEMON FILLING: In medium saucepan, combine cornstarch, flour, sugar, and salt, mix well. Gradually add 2 cups water, stirring until smooth. Over medium heat, bring to boil, stirring occasionally; boil 1 minute, until shiny and translucent. Quickly stir some of hot mixture into yolks. Pour back into hot mixture; stir to blend.

Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 400 degrees.

MERINGUE: In medium bowl, with mixer at medium speed, beat whites with cream of tartar until frothy. Gradually beat in sugar, 2 tablespoons at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised. Spread meringue over lemon filling, carefully sealing to edge of the crust. Bake 7 to 9 minutes, or until the meringue is golden-brown. Let cool completely before serving.