Best Lemon Meringue Pie

• 1 baked pie pastry shell
• 3 Tbsp. cornstarch
• dash of salt
• 3 slightly beaten egg yolks
• 1/2 tsp. grated lemon peel
• 1 1/2 c. sugar
• 3 Tbsp. flour
• 1 1/2 c. hot water
• 2 Tbsp. butter or margarine
• 1/3 c. lemon juice

1. Prepare and bake pastry shell; cool.
2. In saucepan, mix sugar, cornstarch, flour and salt.
3. Gradually add hot water, stirring constantly.
4. Cook and stir over high heat until mixture comes to a boil; reduce heat, cook and stir 2 minutes.
5. Remove from heat. Stir small amount of hot mixture into egg yolks, then return egg mix to saucepan; bring to boil, cook and stir 2 minutes.
6. Remove from heat.
7. Add butter and lemon peel; slowly add juice and mix well.
8. Pour into shell; spread meringue over filling.
9. Seal edges. Bake at 350u0b0 for 12 to 15 minutes.
10. Cool.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889889 (may not work)