1 1/2 c. sugar
3 tbsp. cornstarch
3 tbsp. all-purpose flour
Dash salt
1 1/2 c. hot water
3 slightly beaten egg yolks
2 tbsp. butter
1/2 tsp. grated lemon peel or lemon extract
1/3 c. lemon juice
1 (9 inch) baked pastry shell, cooled

In saucepan, mix 1 1/2 cups sugar, cornstarch, flour, and salt. Gradually add hot water, sstirring constantly. Cook and tir over high heat until mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir small amount hot mixture into egg yolks, then return to hot mixture.

Bring to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel or extract. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling; seal to edge. Bake at 350 degrees for 12 to 15 minutes. Cool before cutting.