1 c. sugar
1/3 c. cornstarch
2 tbsp. all purpose flour
2 c. cold water
3 egg yolks, beaten
1/3 c. lemon juice
2 tbsp. butter
2 tsp. grated lemon peel
1 (9 inch) baked pastry shell

Stir together sugar, cornstarch, and flour in 2 quart saucepan. Gradually add water. Cook and stir over medium high heat until mixture thickens and boils. Cook and stir 1 minute. Add half the hot mixture to the egg yolks. Stir. Pour egg yolks mixture into saucepan. Return to heat, cook and stir 2 minutes. Remove from heat; add lemon juice, butter, and lemon peel. Pour into pie shell. Top hot filling with meringue. Bake about 8 minutes at 400 degrees until browned.

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract
1/3 c. sugar

Assemble mixer. In small mixing bowl, beat egg whites at #9 until foamy. Add cream of tartar and vanilla. Continue beating, gradually adding sugar until stiff peaks forms. Yields one 9 inch pie.