you will need:
1/4 c. Cornstarch
3 tbsp. Flour
1 3/4 c. Sugar
1/4 tsp. Salt
4 Egg Yolks, slightly beaten
1/2 c. Lemon Juice
1 tbsp. grated Lemon Peel
1 tbsp. Butter
4 Egg Whites
1/4 tsp. Cream of Tartar
1/2 c. Sugar
for one-crust pie.
On lightly floured pastry cloth, roll the pastry to an 11-inch circle,
rolling with light strokes from center to edge. Fold pastry in half;
with fold in center, carefully transfer to a 9-inch pie plate. Unfold;
fit into pie plate, pressing gently towards center. Fold edge of crust
under; press into an upright rim. Crimp edge, using thumb and forefinger.
Refrigerate 1/2 hour. Preheat oven to 450F. Prick entire surface evenly
with fork. Bake 8 - 10 minutes, or until golden-brown. Cool on rack.
MAKE LEMON FILLING: In medium saucepan, combine cornstarch, flour, 1
3/4 c. sugar and the salt, mixing well. Gradually add 2 c. water, stirring
until smooth. Over medium heat, bring to boiling, stirring occasionally;
boil 1 minute, till shiny and translucent. Quickly stir some of hot
mixture into yolks. Pour back into hot mixture; stir to blend. Return
to heat; cook over low heat 5 minutes, stirring occasionally. Remove
from heat; stir in lemon juice, lemon peel and butter. Pour into pie
shell. Preheat oven to 400F. MAKE MERINGUE: In medium bowl, with mixer
at medium speed, beat whites with cream of tartar until frothy. Gradually
beat in sugar, 2 tablespoons at a time, beating after each addition.
Beat at high speed until stiff peaks form when beater is slowly raised.
Spread meringue over lemon filling, carefully sealing edge of the crust
and swirling the top decoratively. Bake 7 - 9 minutes, or until the
meringue is golden-brown. Let cool completely on rack 2 1/2 to 3 hours.
Serves 8. Cut with a wet knife.