1 (9 inch) pie crust, cooled
1 3/4 c. sugar
4 tbsp. cornstarch
4 tbsp. flour
1/4 tsp. salt
2 c. water
4 eggs
1 tsp. grated lemon rind
1 c. lemon juice (add more for tartness)
2 tbsp. butter (for meringue)
1/4 tsp. lemon extract
1/2 c. sugar

Combine sugar, cornstarch, flour, and salt in bowl. Heat water to boiling; reduce heat, gradually add sugar mixture. Stirring constantly, cook 5 minutes or until mixture holds a line when cut with a spoon; remove from heat. Separate eggs; beat yolks quickly. Stir back into saucepan. Place back over heat. Stirring constantly, cook until mixture mounds softly. Remove from heat. Stir in lemon rinds, juice, and butter. Pour into crust. Beat egg whites.