Categories: Pies, Desserts 
      Yield: 8 servings 
  
      1    Pastry for one pie crust       
 
-------------------------------LEMON FILLING------------------------------- 
    1/4 ts Cornstarch                          4    Egg yolks, lightly beaten 
      3 tb Flour                             1/2 c  Lemon juice 
  1 3/4 c  Sugar                               1 tb Grated lemon peel 
    1/4 ts Salt                                1 tb Butter 
 
----------------------------------MERINGUE---------------------------------- 
      4    Egg whites                        1/2 c  Sugar 
    1/4 ts Cream of tarter                 
  
  On lightly floured pastry cloth, roll the pastry to an 11 inch circle, 
  rolling with light strokes from center to edge. Fold pastry in half; with 
  fold in center, carefully transfer to a 9 inch pie plate. Unfold; fit into 
  a pie plate, pressing gently toward the center. Fold edge of crust under; 
  press into an upright rim. Crimp edge decoratively, using thumb and 
  forefinger. Refrigerate 1/2 hour. Preheat oven to 450 degrees. Prick entire 
  surface evenly with fork.  Bake 8 to 10 minutes, or until golden-brown. 
  Cool on rack. 
   
  In medium sauce pan, combine cornstarch, flour, 1 3/4 cups sugar and salt, 
  mixing well.  Gradually add 2 cups water, stirring until smooth. Overy 
  medium heat, bring to boiling, stirring occasionally; boil 1 minute, until 
  shiny and translucent.  Quickly stir some of hot mixture into yolks. Pour 
  back into hot mixture; stir to blend. Return to heat; cook over low heat 5 
  minutes, stirring occasionally.  Remove from heat; stir in lemon juice, 
  lemon peel and butter. Pour into pie shell. Preheat oven to 400 degrees. 
   
  In medium bowl, with mixer at medium speed, beat whites with cream of 
  tartar until frothy.  Gradually beat in sugar, 2 T at a time, beating after 
  each addition. Beat at high speed until stiff peaks form when beater is 
  slowly raised.  Spread meringue over lemon filling, carefully sealing to 
  edge of the crust and swirling thetop decoratively. Bake 7 to 9 minutes, or 
  until the meringue is golden-brown.  Let cool completely on rack 2 1/2 to 3 
  hours.  Cut with wet knife.