1 (9 inch) pastry shell
1 3/4 c. sugar
4 tbsp. corn starch
4 tbsp. flour
1/4 tsp. salt
2 c. water
4 eggs
1 tsp. grated lemon rind
1/2 c. lemon juice
2 tbsp. butter
1/4 tsp. lemon extract
1/2 c. sugar (meringue)

Combine sugar, corn starch, flour and salt in medium size bowl. Stir to mix well. Heat water to boiling in medium saucepan. Lower heat to medium; gradually add sugar mixture stirring constantly with wire whisk or spoon. Cook stirring constantly 5 to 7 minutes or until mixture holds a line when cut with a spoon; remove from heat at once (do not let mixture bowl).

Separate eggs, putting whites in medium bowl, yolks in small bowl. Beat yolks slightly with a fork; stir in a generous 1/2 cup of hot mixture; quickly stir back into mixture in saucepan.

Cook, stirring constantly, over medium heat 3 minutes or until mixture thickens and mounds softly. Remove from heat. Stir in lemon rind and juice and butter until completely blended.

Pour into pastry shell. Beat egg whites with lemon extract until foamy-white and doubled in volume. Gradually beat in sugar until stiff and glossy peaks form. Top with meringue and bake in moderate oven 12 to 15 minutes.