Main Ingredients:

1 1/2 cups sugar3 Tbsp cornstarch3 Tbsp. all purpose flour1 1/2 cups hot water3 slightly beaten egg yolks2 Tbsp. butter or margerine1/2 tsp. grated lemon peel1/3 cup lemon juice1 9-inch pastry shell, cookedMeringue (see below)

Cooking Preparation of the Recipe:

In saucepan, mix sugar, cornstarch, and flour. Gradually add hotwater, stirring constantly.Cook and stir over high heat til mixture comes to boiling. Reduceheat; cook and stir 2 minutes longer. Remove form heat.Stir small amount of hot mixture into egg yolks, then return tohot mixture. Bring back to boiling and cook 2 minutes, stirringconstantly. Add butter and lemon peel. Slowly add lemonb juice,mixing well. Pour into pastry shell. Spread meringue over fillingand seal the edges. Bake at 350 F for 12 to 15 minutes. Coolbefore cutting. (Before cutting, dip knife in water.)Meringue3 egg whites1/2 tsp. vanilla1/4 tsp. cream of tartar6 Tbsp. sugarBeat egg whites with vanilla and cream of tartar til soft peaksform. Gradually add sugar, beating til stiff and glossy peaks haveformed and all sugar is dissolved.

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