1 1/2 c. sugar
3 tbsp. cornstarch
3 tbsp. all-purpose flour
Dash of 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 crust
3 egg whites
1 tsp. lemon juice
6 tbsp. sugar

In saucepan, mix first 4 ingredients; gradually stir in hot water. Quickly bring to boiling, stirring constantly. Reduce heat, continue cooking and stirring 8 minutes. Stir small amount of hot mixture into egg yolks, then return to hot mixture. Bring to a boiling, cook 4 minutes, stirring constantly.

Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice. Pour into cooled pastry shell. Cool to room temperature.

For meringue, beat egg whites with 1 tablespoons lemon juice to soft peaks. Gradually add 6 tablespoons sugar, beating until stiff peaks form, and sugar dissolved. Spread meringue over filling. Bake in moderate 350 degree oven for 12 to 15 minutes. Cool thoroughly before serving.

CRUST:

Make pastry from 1 1/2 cups sifted all-purpose flour, 1/2 teaspoon salt, 1/2 cup shortening, and 4-5 tablespoons cold water. Roll to 1/8 inch; fix loosely into 9-inch pie plate. Trim 1/2 inch beyond edge; fold under and flute. Prick bottom and sides well with fork. Bake at 450 degrees for 10 to 12 minutes.