1½  cup  Sugar
 3   tbl  Cornstarch
 3   tbl  All-Purpose Flour
          Dash Salt
 1½  cup  Hot water

 3        Egg Yolks  [slightly beaten]
 2   tbl  Butter
 ½   tsp  Grated Lemon peel
 1/3  cup  Lemon Juice

 1        9-inch pastry shell [cooled]
 

In saucepan, mix sugar, cornstarch, flour, and salt.  Gradually add hot water, stirring constantly.  Cook and stir over high heat till 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.  Slowly add lemon juice, mixing well.  Pour into pastry shell.  Spread meringue over filling; seal to edge.

NOTE:  For creamier filling, 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.
 
 

 3       Egg Whites
 ½  tsp  Vanilla
 ¼  tsp  Cream of Tartar
 6  tbl  Sugar
 

Beat egg whites with vanilla and cream of tartar till soft peaks form.  Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved.

Spread meringue over hot filling, sealing to edge of pastry.  Bake at 350° for 12 to 15 minutes, or till meringue is golden.  Cool completely before cutting.
 

TIPS FROM THE KITCHEN:
Before cutting a meringue-topped pie, dip knife in water - no need to dry.