Lemon Meringue Pie

1 baked pie crust

Filling
1 1/2 cups sugar
3 Tablespoons flour
3 Tablespoons cornstarch
1 1/2 cups water
dash of salt
3 egg yolks
2 Tablespoons butter
2 Tablespoons lemon zest, finely grated
1/3 cup lemon juice

Combine sugar, flour, cornstarch, and dash of salt in a medium saucepan.

Gradually stir 1 1/2 cups water. Cook, stirring constantly, over medium high heat until thickened and bubbly. Reduce heat; cook and stir for 2 more minutes.

Remove from heat.

Beat egg yolks slightly. Gradually stir in 1 cup of the hot filling into the yolks. Return the mixture to the saucepan and bring to a gentle boil. Cook and stir for 2 morn minutes.

Remove from heat and stir in butter and lemon zest. Gradually stir in lemon juice. Mix well, but gently.

Pour hot filling into pre-baked pie crust.

Meringue

3 egg whites, at room temperature
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 Tablespoons sugar

Combine egg whites, vanilla, and cream of tartar and beat at medium speed until soft peaks form. Gradually add sugar and beat on high speed until stiff, glossy peaks form and sugar is completely dissolved.

Spread meringue over pie filling, being careful to seal to the edge of the crust.

Bake in a 350 F oven for 15 minutes. Cool on a wire rack. Chill until serving time.