LEMON MERINGUE PIE

Pastry for one-crust pie

LEMON FILLING
1/4 cup cornstarch
3 tablespoons flour
1-3/4 cups sugar
1/4 teaspoon salt
4 egg yolks, slightly beaten
1/2 cup lemon juice
1 tablespoon grated lemon peel
1 tablespoon butter

MERINGUE
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar


1 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 a pie plate, pressing gently toward the center.

2 Fold edge of crust under; press into an upright rim. Crimp edge decoratively, using thumb and forefinger. Refrigerate % hour. Preheat oven to 450F. Prick entire surface evenly with fork. Bake 8 to 10 minutes, or until golden-brown. Coolon rack.

3 Make lemon filling: In medium saucepan, combine cornstarch, flour, 1 % cups sugar and the salt, mixing well. Gradually add 2 cups water, stirring until smooth. Over medium heat, bring to boiling, stirring occasionally; boil1 minute, till shiny and translucent.

4 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.

5 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. Beatat high speed until stiff peaks form when beater is slowly raised.

6 Spread meringue over lemon filling, carefully sealing to edge of the crust and swirling the top decoratively. Bake 7 to 9 minutes, or until the meringue is golden-brown. Let cool completely on rack-2% to 3 hours. Serves 8. Cut with a wet knife.