Lemon Meringue Pie

• 1 1/2 c. sugar
• 3 Tbsp. cornstarch
• 3 Tbsp. flour
• 1 1/2 c. water
• 2 eggs
• 2 Tbsp. butter
• 1/3 c. lemon juice
• 1/2 tsp. finely shredded lemon peel
• 1 (9-inch) pie crust (baked)
• meringue for pie

1. In medium saucepan, combine sugar, cornstarch, flour and dash of salt.
2. Gradually add water.
3. Cook and stir over medium-high heat, until thickened and bubbly.
4. Reduce heat, cook and stir 2 more minutes.
5. Remove from heat.
6. Separate eggs and set aside whites for meringue.
7. Beat egg yolks slightly.
8. Stir about 1 cup hot mix into yolks.
9. Return mix to saucepan and bring to gentle boil.
10. Cook and stir 2 minutes.
11. Remove from heat.
12. Stir in butter and lemon peel.
13. Gradually stir in lemon juice, mixing well.
14. Pour hot filling into baked pie shell.
15. Spread meringue over.
16. Seal and bake at 350u0b0 for 12 to 15 minutes, until golden.
17. Cool.

sugar, cornstarch, flour, water, eggs, butter, lemon juice, lemon peel, pie crust, meringue

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290393 (may not work)