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1
In a medium-size heavy saucepan, mix 1 1/2 c. sugar, cornstarch, flour and salt.
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2
Gradually add in water, stirring till well blended.
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3
Bring mix to a boil over medium heat, stirring constantly; cook 3 min.
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4
Remove from heat.
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5
Slowly pour about half of mix into egg yolks, stirring constantly.
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6
Slowly pour egg yolk mix back into warm mix, stirring constantly.
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7
Return saucepan to heat.
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8
Bring to a boil, stirring constantly and cook 3 min more.
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9
Add in lemon peel and juice and butter.
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10
Cook about 2 min more, stirring with a rubber spatula in a circular motion.
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11
Don't let mix stick to bottom of pan.
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12
Filling will be very thick and spatula will leave a track when drawn through filling.
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13
Cover saucepan and remove from heat; keep hot.
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14
Preheat oven to 350 degrees.
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15
In a large bowl, beat egg whites and cream of tartar till foamy.
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16
Beat in 3/4 c. sugar, 1 Tbsp.
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17
at a time.
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18
Beat in vanilla with last Tbsp.
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19
of sugar.
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20
Continue beating till egg whites hold a soft peak.
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21
Set aside.
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22
If filling has cooled, reheat, stirring constantly, before spooning into baked pie shell.
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23
Don't let it come to a boil.
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24
Spoon warm filling into baked pie shell.
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25
Starting around edge of pie, spoon meringue over filling, making sure meringue touches fluting on pie shell.
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26
Bake in preheated oven 15 min or possibly till meringue is golden.
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27
Cold about 4 hrs at room temperature before cutting.
