FILLING:

1 1/2 c. sugar
3 tbsp. cornstarch
3 tbsp. flour
Dash salt
1 1/2 c. hot water
3 slightly beaten egg yolks
2 tbsp. butter
1/2 tsp. grated lemon peel
1/3 c. lemon juice
1 (9 inch) baked pastry shell, cooled
Meringue (save 3 egg whites) - see below

1. In saucepan, mix 1 1/2 cups sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over, high heat until mixture comes to a boil. Reduce heat; and stir 2 minutes longer. Remove from heat.

2. Stir small amount of hot mixture into egg yolks, then pour it into hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling; seal to edge. Bake at 350 degrees for 12-15 minutes. Cool before cutting.

MERINGUE:

3 egg whites
1/2 tsp. vanilla
1/8 tsp. cream of tartar
6 tbsp. sugar

Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling, sealing edge of pastry. Bake at 350 degrees for 12-15 minutes or until meringue is golden. Cool. (Note: Before cutting a meringue-topped pie, dip knife in water - no need to dry.)