Leslie's Lemon Meringue Pie

1 1/2 cups sugar

1/4 cup cornstarch
1/4 cup flour
dash salt
1 3/4 boiling water
4 slightly beaten egg yolks
2 tablespoons butter
rind from 1 lemon
1/2 cup lemon juice

1 9 inch baked pie crust
In saucepan mix 1 1/2 cups sugar, cornstarch, flour, and salt. Grandually add hot water, stirring constantly. Cook and stir over high heat till mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir small amount of hot mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantlly. Add butter and lemon peel. Slowly add lemon joice, mixing well. Pour into pie crust. spread meringue over the filling, sealing to the edges. Bake at 350 for 12 to 15 minutes. Cool before cutting.

Meringue:
4 egg whites standing at room temperature for at least 30 minutes.
1 teaspoon vanilla
1/2 teaspoon cream of tartar
1/2 cup sugar
Make sure that the egg whites are room temperature. In a large bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about one minute or until soft peaks form. Gradually add the sugar a tablespoon at a time, beating on high speed for about 4 minutes or until the peaks are stiff and the color glossy white. Immediately spread meringue over hot pie filling, carefully sealing to the edges of the pastry. Bake.

Leslie Louthain