1 cup sugar
1 ¼ cup water
1 tablespoon butter
1/8 cup cornstarch
3 tablespoon cold water
3 egg yolks
2 tablespoons milk
6 tablespoons lemon juice
1 teaspoon lemon peel, grated
1 pie crust, baked
3 egg whites
6 tablespoons sugar
1 teaspoons lemon juice
1/8 cup flour
Combine sugar, water, and butter in saucepan; heat until dissolved. Blend cornstarch and flour with the cold water, add to heated mixture, stirring to prevent lumps. Cook slowly until mixture is clear, about 8 minutes. Beat egg yolks with milk, slowly stir into cornstarch mixture, cooking for 2 minutes stirring constantly. Remove from heat, add 6 tablespoons of lemon juice and then the lemon peel. Pour into baked pie crust and chill. Beat egg whites stiff, adding sugar gradually, fold in 1 teaspoon and lemon juice when done. Spread meringue over chilled filling sealing to the edge of pastry to avoid shrinking. Brown in 350 degrees oven for 12 to 15 minutes.
Note: I remember always trying to make this for my dad when I was younger. It was his favorite!