Lemon Meringue Pie

1 9” pie shell, baked and cooled (either graham or pastry)

1 ½ cups sugar
3 tablespoons cornstarch
3 tablespoons flour
dash of salt
1 ½ cups hot water
2 tablespoons butter
3 slightly beaten egg yolks
½ teaspoon grated lemon peel
1/3 cup lemon juice

Measure all ingredients first.

Combine sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over moderately high heat until mixture comes to a boil. Reduce heat and cook and stir 2 minutes longer. Remove from heat.

Stir a moderate amount (like 1/3 cup) of the hot mixture into the egg yolks and then add the egg yolks to the hot mixture. Bring to a boil and cook and stir 2 minutes. Remove from heat.

Add butter and lemon peel. Slowly stir in lemon juice, mixing well. Pour into pie shell.

ALTERNATE MICROWAVE INSTRUCTIONS

Measure all ingredients first.

Combine sugar, cornstarch, flour and salt in an 8 cup microwavable container. Gradually add hot water, stirring constantly. Microwave on high for 4 to 6 minutes, until the mixture is thick, stir once or twice.

Stir a moderate amount (like 1/3 cup) of the hot mixture into the egg yolks and then add the egg yolks to the hot mixture. Microwave on high for 1 minute.

Add butter and lemon peel. Slowly stir in lemon juice, mixing well. Pour into pie shell.

Meringue

3 egg whites
1/3 cup sugar
¼ teaspoon cream of tartar.

Beat egg whites until frothy. Add sugar and cream of tarter and continue to beat until stiff peaks form. Spread over lemon pie filling. Bake in 350° oven 12 - 15 minutes, until just golden.