1 1/2 c. sugar
4 tbsp. cornstarch
3 tbsp. all purpose flour
1/4 tsp. salt
1 1/2 c. hot water
3 egg yolks, beaten
2 tbsp. butter
1 1/2 tsp. grated lemon rind
1/3 c. plus 1 tbsp. fresh lemon juice

Combine sugar, cornstarch, flour and salt in saucepan, gradually add hot water, stirring constantly. Bring mixture to a boil over medium high heat. Reduce temperature to low stirring constantly for 8 minutes. Remove from heat and add beaten egg yolks, blending thoroughly. Bring mixture to second boil over medium high heat. Reduce temperature to low and cook four additional minutes, stirring constantly. Remove from heat and stir in butter and lemon rind. Slowly add lemon juice, mixing well. Pour filling into cooled, baked pie crust. Top with meringue.