1-1/2 cups sugar
1/2 teaspoon grated lemon peel
3 TBS corn starch
3 TBS corn start
2 TBS margarine
Dash of salt
1/3 cup lemon juice
1-1/2 cups hot water
1 9 inch pie shell
3 slightly beaten egg yolks
3 egg whites
6 TBS sugar
1 teaspoon lemon juice
In sauce pan mix 1-1/2 cup sugar, corn starch, flour and salt. Slowly stir in water and bring to boil over high heat stirring constantly. Reduce heat to medium, cook and stir 8 minutes more. Remove from heat. Stir a small amount of hot mixture into egg yolks. Now pour back into hot mixture. Bring to boil over high heat stirring constantly. Reduce heat to low, cook and stir 4 minutes longer. Remove from heat. Add lemon peel and butter. Slowly stir in lemon juice. Cover with clear plastic wrap and cool 10 minutes. Pour into cooled pie shell and cool to room temp. (about 1 hour) Beat egg whites with 1 teaspoon lemon juice until soft peaks form. Slowly add 6 TBS sugar and beat until stiff and sugar is dissolved. Spread meringue over fill sealing to the edges of the crust. Bake in 350o 12 to 15 minutes or until meringue is golden. Cool completely before serving.