Virginia Scanlon'S Lemon Meringue Pie Supreme

• 1/4 c. cornstarch
• 2 Tbsp. flour
• 1 c. sugar
• 1/4 tsp. salt
• 2 c. boiling water
• 3 egg yolks, beaten
• 2 Tbsp. butter or margarine
• 6 Tbsp. lemon juice (2 large lemons)
• 1 Tbsp. grated lemon rind
• 1 baked 9 or 10-inch shell
• 2 egg whites
• 4 Tbsp. sugar

1. Mix cornstarch, flour, the 1 cup sugar and salt together in saucepan.
2. Stir in boiling water and cook over medium heat, stirring constantly until mixture boils.
3. Reduce heat to low and cook 10 minutes, stirring occasionally.
4. Remove from heat and stir a small amount of hot mixture into beaten egg yolks.
5. Stir well and return to mixture in saucepan.
6. Cook 2 to 3 minutes, stirring constantly.
7. Add butter, lemon juice and lemon rind and stir well. Cool, covered, to room temperature before pouring in pastry shell.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=222134 (may not work)