Lemon Meringue Pie

1 1/2 cups sugar mixed with 3 T. cornstarch
3 T. flour
pinch of salt
1 1/2 cups hot water
3 egg yolks, beaten
2 T. butter
1/3 cup lemon juice
2 tsp. Grated lemon peel

4 egg whites
1 tsp. Lemon juice
3 T. sugar

In a large saucepan, mix together the filling ingredients. Cook on the stove, stirring constantly until thickened, about 8 minutes. Remove from heat, stir in a small amount of the hot mixture into the beaten egg yolks, then pour egg mixture back into pan. Bring to a boil again, stirring constantly. Reduce heat to low and cook and stir for 4 minutes longer. Remove from heat. Add lemon peel and butter. Stir in the 1/3 cup lemon juice.
Cover the entire surface with a clear plastic wrap. Cool for 10 minutes then pour into a cooled 9 inch pastry shell. Cool.

MERINQUE: Beat the egg whites with the lemon juice and sugar until soft peaks form, and the sugar is dissolved. Spread the meringue to the entire edge of the pastry to make sure the edges are sealed. Bake @ 375 for 5 minutes to brown the meringue. Cool.

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