Lemon Meringue Pie

• 3 T. all-purpose flour
• 3 T. cornstarch
• ½ t. salt
• 1 cup sugar
• 2 cups boiling water
• 3 egg yolks
• 1 T. butter
• ¼ cup lemon juice
• 2 t. grated lemon rind (optional)

Mix flour, cornstarch, salt and sugar in top of double boiler. Add boiling water slowly, stirring constantly. Cook over hot water about 12 minutes, stirring occasionally. Beat egg yolks slightly, mix and then add it to the remaining mixture. Cook three minutes longer. Remove from flame, add butter, lemon juice and lemon rind. Mix well. Cool. Pour filling into baked pastry shell.

Meringue:

• 3 egg whites
• ½ t. cream of tartar
• ¼ t. salt
• 6 T. sugar

Beat egg whites until they are foamy. Add cream of tartar and salt and beat until egg whites stand in peaks when the beater is lifted. Add sugar slowly, beating well after each addition. Spread meringue on filling so that it touches the pastry all the way around. Bake in a preheated oven at 350 degrees from 15-17 minutes. When cool, cut with knife frequently dipped in hot water.