Lemon Meringue Pie

Filling:
1 c sugar
2 Tbsp corn starch
2 Tbsp all purpose flour
1/4 tsp salt
1-1/2 c hot water
2 egg yolks lightly beaten
juice of 1 lemon
2 Tbsp grated lemon zest
1 9-inch pie crust baked

Meringue:
2 egg whites, at room temperature
1/4 tsp cream of tartar
3 Tbsp sugar
1/4 tsp vanilla extract

1. to make the filling, in a double boiler over simmering water, blend the
sugar, corn starch and flour. Add the water and stir until smooth. Cook
until thickened. Add the egg yolks one at a time, stirring constantly, then
add the lemon juice and zest. Pour into the pie crust
2. Preheat oven to 300 F. Beat the egg whites and cream of tartar for 1
minute at high speed. Add the sugar 1 Tbsp at a time, and continue to beat
until stiff peaks form and the sugar dissolves, about 2 minutes. Beat in the
vanilla.
3. Using a spoon spread meringue over the hot lemon filling. Cover the pie
to the edges of the crust. Form little peaks with the spoon. Bake for 12-15
minutes, until lightly browned. Cool before serving.