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1 cup white sugar
2 tsp flour
3 tsp cornstarch
1/4 tsp salt
1 1/2 c water
2 lemons, squeezed and grated
2 tablespoons butter
4 egg yolks, beaten
1 (9-inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
Preheat the oven to 350 degrees
To making lemon filling: In saucepan, whisking 1 c sugar, flour, cornstarch, & salt. Adding water, lemon juice & lemon peel. Cooking on heat, sir constantly, until mix boils. Stirring in butter. Place the egg yolks in a small bowl and gradually whisk in ½ cup of the hot sugar mixture. Whisking egg yolk mix again with rest of sugar mixture. Bring mixture to boil & continue to cook, stir constantly, to thickened. Removing from heat. Pour filling to baked pastry crust.
To making meringue: In glass or metal bowl, whisking egg whites to foamy. Gradually add sugar and continue to beat until stiff peaks form. Spreading meringue on pie, to seal edges at crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

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