Recipe for Lemon Meringue Pie

1 1/2 cups granulated sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
dash salt
1 1/2 cups hot water
3 egg yolks, slightly beaten
2 tablespoons butter
1 scant teaspoon grated lemon peel
1/3 cup fresh lemon juice
1 baked pie pastry, 9-inch
3 egg whites
1 teaspoon lemon juice
6 tablespoons granulated sugar

In a medium saucepan, combine 1 1/2 cups sugar, the cornstarch, flour, and salt; gradually stir in hot water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low; continue cooking, stirring, for 8 minutes. Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, then return to hot mixture in saucepan. Bring to a boil, stirring constantly, and cook for 4 minutes longer. Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice. Pour into baked cooled pie shell. Cool to room temperature.
Beat egg whites with 1 teaspoon lemon juice to soft peaks. Gradually add the 6 tablespoons sugar, beating until stiff peaks are formed and sugar has dissolved. Spread meringue over filling, covering completely. Bake at 350° for 12 to 15 minutes, until golden brown. Cool pie completely before serving.