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

In saucepan, mix 1 1/2 cups sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over moderately high heat until mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat.

Stir a moderate amount of hot mixture into egg yolks, then return to hot mixture, bring to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel. 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.

For creamier cutting, cook and stir first 5 ingredients 8 minutes over low heat after mixture comes to boiling. Blend in egg yolks as above; cook 4 minutes after mixture boils.