Lemon Meringue Pie

1.5 c sugar
3 Tbsp corn starch
3 Tbsp flour
dash salt
1.5 c hot water
3 slightly beaten egg yolks
1 tsp lemon juice
2 Tbsp butter

In a saucepan mix sugar, cornstarch, flour and salt.  Stir in hot water. Stir
constantly.  Reduce heat and continue cooking and stirring about 8 minutes.
Stir small amount of hot mixture in egg yellows and return to hot mixture.  
Cook 4 minutes stirring constantly.  Add butter and lemon juice.  Pour into 
cooked pastry shell.  Cool to room temperature.

3 egg whites
1/3 c lemon juice
6 Tbsp sugar
1/2 tsp grated lemon peel
1 pie shell

For meringe: Beat egg whites with lemon juice til stiff peaks form and sugar 
add gradually beating until sugar has dissoveved. Spread meringue over filling.  
Seal meringe to edges of crust all around--no shrinking this way.  Bake til 
peaks are soft and golden brown.  12-15 minues in over 350 degrees.

from Jenafer Snyder