Directions
- In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water.
- Cook and stir over medium heat until thickened and bubbly.
- Reduce heat; cook and stir 2 minutes more. Remove from the heat.
- Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil.
- Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed.
- Gradually beat in sugar until soft peaks form.
- Spread over pie, sealing edges to pastry.
- Bake at 350° for 12-15 minutes or until meringue is golden.
- Cool. Store any leftovers in the refrigerator.
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