Lemon Meringue Pie

1 pie crust
1 c sugar
1/4 c cornstarch
2 rounded T flour
1/2 c cold water
2 c boiling water
1 t salt
3 eggs
1/3 c lemon juice (2 medium lemons)
1 t grated lemon rind
1 T butter

Blend sugar, cornstarch, flour, salt and cold water in top of double boiler to a smooth paste. Add boiling water, stirring vigorously until smooth and thick. Place over boiling water and cook for 15 minutes, stirring continuously the first 3 or 4 minutes and frequently thereafter. Separate egg whites from yolks. Set whites aside for meringue. Add a little hot mixture to beaten yolks and beat vigorously. Pour egg yolk mixture back into hot mixture stirring vigorously. Remove from heat. Stir in lemon juice, rind and butter. Pour while warm into pastry shell.

MERINGUE

egg whites (from above)
1/4 t salt
1/4 t cream of tartar
1 t lemon juice
6 T sugar

Add salt, cream of tartar, and lemon juice to the egg whites separated earlier. Beat to stiff form then start adding sugar one Tablespoon at a time, beating each addition. Beat to soft shiny points. Pile on pie and brown in oven at 350 for about 15 minutes.

Marilyn Zobrist