Lemon Meringue Pie

In saucepan, mix sugar, cornstarch, and flour. Gradually add hot water, stirring constantly. Cook and stir over high heat til mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove form heat. Stir small amount of hot mixture into egg yolks, then return to hot mixture. Bring back to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemonb juice, mixing well. Pour into pastry shell. Spread meringue over filling and seal the edges. Bake at 350 F for 12 to 15 minutes. Cool before cutting. (Before cutting, dip knife in water.) Meringue 3 egg whites 1/2 tsp. vanilla 1/4 tsp. cream of tartar 6 Tbsp. sugar Beat egg whites with vanilla and cream of tartar til soft peaks form. Gradually add sugar, beating til stiff and glossy peaks have formed and all sugar is dissolved.