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LEMON MERINGUE PIE FROM SCRATCH 
1 1/2 c. sugar
3 tbsp. cornstarch
3 tbsp. all-purpose flour
Dash of salt

Mix in saucepan. Gradually add 1 1/2 cups hot water, stir constantly. Cook and stir over high heat until mixture comes to boiling. Reduce heat, cook and stir 2 minutes. Stir small amount of hot mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantly.

1/2 tsp. grated lemon peel 1/3 c. lemon juice

Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into baked pastry shell. Spread meringue over filling.

MERINGUE:

3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 tbsp. sugar

Beat egg whites, vanilla, and cream of tartar until soft peaks form. Gradually add sugar. Beat until stiff peaks form and all sugar is dissolved. Spread on top of filling, seal to edges. Bake at 350 degrees for 12-15 minutes until meringue is golden.
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