6 tbsp. all-purpose flour
3 tbsp. cornstarch
1 c. sugar
3 c. boiling water
3 egg yolks
1 lemon rind
1/2 c. lemon juice
1 tbsp. butter
1/4 tsp. salt
1 (9-inch) baked pie shell

Mix flour, cornstarch and sugar together. Add boiling water, stir while adding. Stir and cook over a low heat for 15 minutes. Beat egg yolks slightly and add part of the hot mixture. Mix well, add remainder to mixture. Stir and cook over low heat until the mixture thickens. Remove from heat, add grated lemon rind and juice, butter and salt; mix well. Pour into 9-inch baked pie shell. Cover with meringue; brown.

Meringue:

3 egg whites
3 tablespoons sugar

Beat egg whites until stiff, but not dry (they should still be shiny). Gradually add 3 tablespoons sugar, beating until stiff peaks are formed. Spread meringue over pie.

Bake in hot oven for 5 minutes or until golden on top.

Submitted by: Frances Romero