2 cups sugar
4 tablespoons cornstarch
4 tablespoons flour
1/4 teaspoon salt, scant
2 cups water
4 eggs, seperated
3 tablespoons butter
3/4 teaspoon lemon zest
1/2 cup fresh lemon juice
1 9" baked pastry shell
1 teaspoon vanilla
1/2 teaspoon cream of tartar
2/3 cup sugar
Preheat oven to 350°.
Mix sugar, cornstarch, flour and salt in a medium saucepan; slowly stir in water and cook, stirring, over medium heat until thick and bubbling. Reduce heat and cook for two minutes. Remove from heat.
Whisk yolks (save whites for meringue) until blended; temper in 1 cup of the hot mixture. Whisk yolk mixture into pot. Return to heat and bring to a gentle boil. Cook and stir 2 minutes. Remove again from heat. Stir in the butter and lemon zest. Slowly stir in the juice. Pour hot filling into a baked pastry shell.
Combine 3 egg whites and the 1 egg white; put in a clean mixing bowl. Whisk with the vanilla and cream of tartar on medium speed until soft peaks form. Increase speed and sprinkle in sugar. Whisk until gossy and stiff peaks form.
Spread meringue attractively over pie, making sure to connect to all edges of crust. Bake at 350° for 12 to 15 minutes, or until peaks turn golden brown.