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LEMON MERINGUE PIE

• 2 cups water
• 3 tablespoons cornstarch
• 2 tablespoons flour
• 1 cup sugar
• 3 eggs
• 4 tablespoons lemon Juice
• 1 teaspoon grated lemon rind
• 1 teaspoon salt

Line pie plate loosely with pastry and bake about 10 minutes or until very light brown. Put water on to boil; mix cornstarch, flour and sugar with ½ cup cold water until smooth; separate eggs; add egg yolks; mix well and add slowly to boiling water. Cook 5 minutes, stirring constantly; add lemon juice, rind and salt. Pour into baked crust. Beat egg whites; add 3 tablespoons sugar and spread thickly over top of pie. Dust with sugar and brown slightly in slow oven

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