1 1/2 c. sugar
3 tbsp. cornstarch
3 tbsp. all purpose flour
Dash salt
1 1/2 c. hot water
3 slightly beaten egg yolks
1/2 tsp. grated lemon peel
2 tbsp. butter
1/3 c. lemon juice
1 (9") baked pastry shell
3 egg whites
1 tsp. lemon juice
6 tbsp. sugar

Preheat oven to 350 degrees. 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; cool 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: Beat egg whites with 1 teaspoon lemon juice until soft peaks form. Gradually add 6 tablespoons sugar beating until stiff peaks form and sugar is dissolved. Spread meringue over filling, sealing to edges of pastry. Bake in moderate oven, 350 degrees, 12 to 15 minutes or until meringue is golden. Cool thoroughly before serving.