LEMON FILLING:

1/4 c. cornstarch
3 tbsp. flour
1 3/4 c. sugar
1/4 tsp. salt
4 egg yolks, slightly beaten
1/2 c. lemon juice
1 tbsp. grated lemon peel
1 tbsp. butter

1 (9 inch) baked pie shell

MERINGUE:

4 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar

1. Make Lemon Filling: In medium saucepan, combine cornstarch, flour, sugar, and salt, mixing well. Gradually add 2 cups water, stirring until smooth.

2. Over medium heat, bring to boiling, stirring occasionally; boil 1 minute.

3. Remove from heat. Quickly stir some of hot mixture into egg yolks. Return to hot mixture, stirring to blend.

4. Return to heat. Cook over low heat, 5 minutes, stirring occasionally.

5. Remove from heat. Stir in lemon juice, lemon peel, and butter. Pour into pie shell. Preheat oven to 400 F.

6. Make Meringue: In medium bowl, with mixer at medium speed, beat egg whites with cream of tartar until frothy.

7. Gradually beat in sugar, 2 tablespoons at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised.

8. Spread over lemon filling, carefully sealing to edge of crust and swirling top decoratively.

9. Bake 7 to 9 minutes, or until meringue is golden brown. Let pie cool completely on wire rack, 2 1/2 to 3 hours. Serves 8.