PASTRY FOR SINGLE CRUST:

1 1/2 c. sugar
3 tbsp. cornstarch
3 tbsp. all-purpose flour
Dash salt
1 1/2 c. water
3 egg yolks
2 tbsp. butter
1/2 tsp. finely shredded lemon peel
1/3 c. lemon juice
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 tbsp. sugar

1. Prepare pastry for a single crust pie; fit into a 9" pie plate, fluting edges and prick with a fork. Bake at 450 degrees for 10 to 12 minutes or until golden; cool.

2. In saucepan combine the 1 1/2 cups sugar, cornstarch, flour and salt, gradually stir in the water.

3. Cook and stir over medium-high heat until thickened and bubbly, reduce heat, cook and stir 2 minutes longer. Remove from heat.

4. Beat egg yolks slightly. Stir 1 cup of the hot mixture into the beaten yolks.

5. Immediately return mixture to saucepan, return to gentle boil. Cook and stir 2 minutes more. Remove from heat.

6. Add butter and lemon peel, gradually stir in lemon juice, mixing well. Turn filling into pastry shell.

7. For Meringue: Beat egg whites with vanilla and cream of tartar, until soft peaks form. Gradually add the 6 tablespoons sugar, beating until stiff peaks form.

8. Immediately spread meringue over hot filling. Bake at 350 degrees for 12 to 15 minutes or until meringue is golden brown. Cool and refrigerate.

To save time, I use Pillsbury Already-made pie crust.

To prevent scorching, I use a clean, hot pan. After adding mixture to egg yolks, pour both mixtures into clean pan and continue cooking.