1 graham cracker pie crust
1 c. sugar
1/4 c. flour
3 tbsp. cornstarch
1/4 tsp. salt
2 c. water
3 egg yolks, beaten
1 tbsp. butter
1 tsp. grated lemon peel
1/4 c. lemon juice
3 egg whites
6 tbsp. sugar

In saucepan combine 1 cup sugar, flour, cornstarch and salt. Stir in water. Cook and stir over medium heat until thickened and clear. Add a little hot mixture at a time to egg yolks. Return all to heat and cook for one minute more, stir constantly. Remove from heat; blend in butter, lemon peel and juice. Pour mixture into pastry shell. Beat egg whites until soft peaks form. Gradually add the 6 tablespoons sugar; beat to stiff peaks form. Spread over hot filling. Bake at 425 degrees for 5 minutes or until brown.