Lemon Meringue Pie
1 (9-inch) baked pastry shell
1 1/3 C. sugar
4 T. cornstarch
3 T. all-purpose flour
1/2 C. cold water
1 1/2 C. boiling water
4 egg yolks, slightly beaten
2 T. butter or margarine
1 T. grated lemon rind
1/3 C. lemon juice
4 egg whites
1/4 t. cream of tartar
1/2 C. sugar
Prepare pastry shell with a fluted edge to hold the filling. Combine the 1 1/3 cups sugar, cornstarch, flour and cold water in medium-size sauce pan; blend until smooth. Stir in boiling water; cook, stirring constantly, until mixture thickens and bubbles.
Simmer gently 2 minutes longer, stirring occasionally. Remove from heat.
Beat egg yolks. Blend about half of hot mixture into egg mixture, then add egg mixture to remaining hot mixture. Cook over low heat, stirring constantly, 2 minutes. Remove from heat.
Stir in butter, lemon rind and juice. Let cool slightly stirring gently once or twice while making meringue. (This releases excess steam that might otherwise condense under meringue and “weep.”)
Beat egg whites with cream of tartar in medium-size bowl until foamy white; slowly add the 1/2 cup sugar, 1 tablespoon at a time, continuing to beat until meringue stands in firm peaks when beaters are lifted.
Pour lemon filling into pastry shell; smooth top. Spoon meringue over filling, being careful to seal meringue to edge of crust, to prevent shrinking and weeping.
Bake in a hot oven (400°F.) for 8 minutes or until a delicate brown.
Cool on rack away from draft at least 3 hours. When cool, pie may be refrigerated for several hours, before serving.
Store leftovers in refrigerator.