Lemon Meringue Pie

Pie Filling:
1 cup sugar
1/4 cup cornstarch
3 tablespoons flour
1/4 teaspoon salt
2 cups water
3 egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon peel
1 9-inch pastry shell, baked

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

Meringue:
3 egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar

In a mixing bowl, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time on high speed until stiff, glossy peaks form and the sugar is dissolved.
Spread evenly over hot pie filling, sealing edges to the crust. Bake at 350 degrees for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour; refrigerate at least 3 hours before serving. Store in refrigerator.