• 4 T cornstarch
• 4 T flour
• 1/2 t salt
• 1 1/2 cups sugar
• 1 1/2 cups boiling water
• 1 T butter
• few gratings lemon rind
• 1/3 cup lemon juice
• 4 egg yolks
• 1 9″ baked pie crust
• 4 egg whites
• 8 T sugar
• 1/4 t vanilla
• pinch salt

In double boiler, mix cornstarch, flour, salt and sugar. Add boiling water. Cook and stir over direct heat until mixture boils. Set over hot water, cover, and cook 20 minutes. Add butter, lemon rind, lemon juice, and yolks. Cook and stir until thick. Cool.

Prepare merengue with egg whites beaten stiff with 8 T sugar, vanilla, and salt. Add 2 T of merengue to filling and fill pie shell. Spoon rest of merengue on top of pie.

Bake at 425 F about 5 minutes or until brown.