Lemon Meringue Pie -Amy

1 1/2 cups sugar
3 Tbsp. cornstarch
3 Tbsp. flour
dash salt
1 1/2 cups water
3 eggs, separated
2 Tbsp. butter
1/3 cup lemon juice

Bake a pie crust shell. In a saucepan combine the sugar, cornstarch, flour, and salt. Gradually stir in water. Cook, stirring constantly, over medium-high heat until thick and bubbly. Reduce heat; cook and stir two minutes more. Remove from heat. Beat 3 egg yolks (reserve whites for meringue) slightly. Stir about 1 cup of the hot mixture into beaten yolks. Return egg mixture to saucepan. Bring to a gentle boil; cook and stir two minutes more. Remove from heat. Stir in butter and lemon juice, mixing well. Pour into baked pastry shell. Top with meringue (recipe follows).

Meringue:
Whip together 3 egg whites, 1/2 tsp. vanilla, and 1/4 tsp. cream of tartar. Gradually beat in 6 Tbsp. sugar at high speed, until high peaks form. Spread meringue over hot lemon filling, making sure to seal all the way to the crust. Bake at 350° for 12-15 minutes, or until meringue is golden. Cool and refrigerate.