1 1/4 c. sugar
4 tbsp. corn starch
4 tbsp. flour
1/4 c. corn syrup
1 3/4 c. boiling water
2 tsp. butter
4 egg yolks
2 grated lemon rinds
6 tbsp. lemon juice

Mix sugar, corn starch and flour together. Add corn syrup and then boiling water, stirring constantly. Cook until thick, over very low heat or in a double boiler. Add butter, egg yolks, rind and lemon juice and cook again for 5 minutes or until thick. Pour into cooked 9 inch pastry shell and top with meringue. Make meringue by beating 4 egg whites until stiff and adding 6 tablespoons sugar. Set in slow oven 250 degrees until meringue is set and delicately browned. This should take about 10 minutes.