Lemon Meringue Pie

    1-1/2 cups sugar

    1/4 cup cornstarch

    3 tablespoons all-purpose flour

    1/4 teaspoon salt

    1-1/2 cups water

    3 egg yolks, lightly beaten

    2 tablespoons butter

    1/3 cup lemon juice

    1 teaspoon grated lemon peel

    1 teaspoon lemon extract

In a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice, peel and extract until butter is melted. Pour hot filling into crust.

Meringue

6 or 7 egg whites, room temp

1/8 tsp cream of tartar

1 cup sugar

Whip egg whites on high speed until frothy. While continuing to whip, add the cream of tartar, and then the sugar (one tablespoon at a time). Whip until the whites form stiff, glossy peaks.

Mound the meringue onto the hot pie filling. Spread to seal the edges. Bake approximately 15 minutes, or until the tips of the meringue are light brown. Chill overnight.