Lemon Meringue Pie (for 10" pan)
2 cups sugar
2 cups water
4 Tbsp flour
4 Tbsp cornstarch
1/8 tsp salt
3 Tbsp butter
1 tsp grated lemon zest
1/2 cup lemon juice
4 egg yolks (save whites for meringue)

Combine sugar, water, starch, flour, and salt in medium saucepan. Cook
over medium-high heat, stirring constantly, until thick and bubbly.
Reduce heat to low and cook 2 minutes more. Beat egg yolks slightly.
Slowly beat about 1 cup of the hot mixture into the egg yolks, then
return the egg yolk mixture to the saucepan. Bring to a gentle boil,
cook and stir 2 minutes more. Stir in butter and lemon peel. Slowly
stir in lemon juice. Pour hot filling into baked 10 inch pie shell.
Top with meringue and seal to edges; bake in a 350 degree oven for about
15 minutes or until meringue is golden.