Ingredients

• 3/4 c. sugar
• 3 T. flour
• 3 T. cornstarch
• 1/2 t. salt
• 1/3 c. cold water
• 2 c. hot water
• 1 t. lemon zest
• 1/3 c. lemon juice (or juice from 1 large lemon)
• 3 egg yolks, slightly beaten
• 2 T. butter
• 2 t. vanilla
• 3 egg whites
• 1/8 t. salt
• 1/4 t. cream of tartar (very important!)
• 6 T. sugar

Directions

1. Combine sugar, cornstarch and salt in saucepan.

2. Blend in cold water.

3. Add hot water.

4. Cook over medium heat, stirring constantly, until thick and clear (5-8 minutes).

5. Remove from heat;stir in lemon zest and juice.

6. Cook 2 minutes.

7. Blend about 1/2 c. of hot mixture into egg yolks.

8. Return to saucepan and cook 2 more minutes, stirring constantly.

9. Add butter and vanilla.

10. Cover and cool to lukewarm.

11. Pour into baked pastry shell and top w/meringue.

12. Meringue: Beat egg whites, salt & cream of tartar at high speed of mixer until soft peaks form. Spread over cooled pie filling, sealing to edge. Bake at 350 degrees for 12-15 minutes, until golden brown.

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