Lemon Meringue Pie

1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 dash salt
1 1/2 cups hot water
3 slightly beaten egg yolks
1/2 teaspoon grated lemon, rind of
2 tablespoons butter or margarine
1/3 cup lemon juice
1 9 in.baked pastry shell
3 egg whites
1 teaspoon lemon juice
6 tablespoons sugar

Combine first 4 ingredients; Blend in water.

Bring to boiling over high heat;stirring constantly.

Reduce heat to medium;cook and stir 8 minutes more.

Remove from heat.

Stir small amount hot mixture into egg yolks;Return to hot mixture.

Bring to a boil over high heat,stirring constantly.

Reduce heat to low;cook and stir 4 minutes longer.

Remove from heat.

Add lemon peel and butter.

Stir in 1/3 cup lemon juice.

Cover entire surface with clear plastic wrap;cool 10 minutes.

Pour into cooled pastry.

COOL.

Beat egg whites with 1 teaspoon lemon juice till soft peaks form.

Gradually add 6 Tablespoons sugar,beating till stiff peaks form and sugar is dissolved.

Spread over filling,sealing to edges of pastry.

Bake at 350 12 to 15 minutes.

Cool.