Lemon Meringue Pie(Excellent)

• 1 pastry shell
• 1 c. sugar
• 1/4 c. flour
• 3 Tbsp. cornstarch
• 1/4 tsp. salt
• 2 c. water
• 3 egg yolks, beaten
• 1 Tbsp. butter or margarine
• 1 tsp. grated lemon peel
• 1/4 c. lemon juice
• 3 egg whites
• 6 Tbsp. sugar

1. Bake and cool pastry.
2. In saucepan combine the 1 cup sugar, the flour, cornstarch and salt.
3. Stir in water.
4. Cook and stir over medium heat until thickened and clear.
5. Add a little hot mixture to egg yolks; return all to hot mixture.
6. Cook 1 minute more; stir constantly.
7. Remove from heat; blend in butter, lemon peel and juice.
8. Pour mixture into pastry shell.
9. Beat egg whites until soft peaks form.
10. Gradually add the 6 tablespoons sugar; beat to stiff peaks.
11. Spread over hot filling.
12. Bake at 425u0b0 for five minutes, until brown.

pastry shell, sugar, flour, cornstarch, salt, water, egg yolks, butter, lemon juice, egg whites, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930927 (may not work)