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Lemon Meringue Pie

1 1/2 C. sugar
3 T. flour
3 T. cornstarch
1 1/2 C. water
dash of salt
3 egg yolks
2 T. butter
2 T. lemon zest; finely grated
1/3 C. lemon juice
one 9" baked pie crust

3 egg whites; room temp
1/2 t. vanilla extract
1/4 t. cream of tartar
6 T. sugar

Combine sugar, flour, cornstarch, and dash of salt in a med.
saucepan. Gradually stir in water. Cook, stirring constantly, over
med. high heat till thickened and bubbly. Reduce heat; cook and
stir for 2 more min. Remove from heat. Beat egg yolks slightly.
Gradually stir in 1 C. of the hot filling into the yolks. Return
the mixture to the saucepan and bring to a gentle boil. Cook and
stir for 2 more min. 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. Heat oven to 350F.

Combine egg whites, vanilla, and cream of tartar and beat at med.
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 for 15 min. Cool on a rack. Chill
till serving time.

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