Lemon Meringue Pie

1 ½ cups granulated sugar3 tablespoons cornstarch3 tablespoons all-purpose flourDash of salt1 ½ cups hot water3 slightly beaten egg yolks2 tablespoons butter½ teaspoon grated lemon zest1/3 cup fresh lemon juice1 9 inch baked pastry shell, cooledMeringue—recipe follows

Preheat oven to 350 degrees FIn saucepan, whisk together sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat until mixture comes to a boil. Reduce heat and cook, stirring constantly, for 2 minutes. Remove from heat.Stir small amount of hot mixture into egg yolks, then return to hot mixture. Bring to a boil and cook 2 minutes, stirring constantly. Remove from heat and add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread

meringue over filling; seal to edge. Bake for 12 to 15 minutes, or until meringue is lightly browned. Cool before cutting.

Meringue3 egg whites6 tablespoons granulated sugar¼ teaspoon cream of tartar¾ teaspoon vanilla extract

Mix together sugar and cream of tartar.Beat egg whites in an electric mixer fitted with the whisk attachment until stiff, but not dry, peaks form. Gradually add sugar mixture. Continue beating until very stiff. Add vanilla and beat a few seconds more. If you can hold the bowl upside down and the meringue stays put, it is finished!

Adapted from Better Homes and Gardens cookbook