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

MERINGUE:

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

In medium saucepan, combine cornstarch, flour, sugar and salt, mixing well. Gradually add 2 cups water, stirring until smooth. Over medium heat bring to boiling, stirring occasionally; boil one minute, until shiny and translucent. Quickly stir some of the 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.

Prepare meringue and spread over lemon filling, carefully sealing to edge of the crust. Bake 7 to 9 minutes in 400 degree oven or until golden brown. Let cool completely, 2 1/2 to 3 hours. Serves 8.