1 (9") baked pie shell
1/4 c. cornstarch
2 tbsp. flour
6 tbsp. lemon juice
1 c. sugar
1/4 tsp. salt
2 c. boiling water
3 egg whites, room temperature
3 egg yolks
2 tbsp. butter
1 tbsp. grated lemon peel
6 tbsp. sugar

In top of double boiler, mix cornstarch, flour, 1 cup sugar and salt. Stir in 2 cups boiling water gradually. In a small bowl, beat egg yolks slightly and then gradually stir them into the cornstarch mixture.

Place top of double boiler over boiling water and cook, about 5 minutes, until filling is thickened, stirring constantly. Continue to cook for 5 minutes more, stirring occasionally. Remove pot from boiling water; mix in butter, lemon peel and juice. Cover filling and cool slightly. Heat over to 350 degrees. Pour filling into pie shell.

Beat egg whites and gradually add 6 tablespoons sugar. Beat until stiff peaks form. Spread meringue over lemon filling to edge of crust. Bake 12-15 minutes until top is lightly browned. Cool before serving.