1 1/2 cups sugar 
					3 tablespoons cornstarch 
					3 tablespoons all-purpose flour 
					1 dash salt 
					1 1/2 cups HOT water 
					3 slightly beaten egg yolks 
					2 tablespoons butter or margarine 
					1/2 teaspoon grated lemon peel 
					1/3 cup lemon juice 
					1 9-inch baked pastry shell

                                In saucepan, mix 1 1/2 cups sugar, cornstarch, flour and salt. 
				Gradually add hot water, stirring constantly. 
				Cook and stir over moderately high neat until mixture comes 
					to boiling. 
				Reduce heat; cook and stir 2 minutes longer. 
				Remove from heat. 
				Stir a moderate amount of the mixture into egg yolks, then return 
					to hot mixture. 
				Bring to boiling and cook 2 minutes, stirring constantly. 
				Add butter and lemon peel. 
				Slowly add lemon juice, mixing well. 
				Pour into pastry shell. 
				Spread meringue over filling: seal to edge. 
				Bake at 350 degrees for 12 to 15 minutes or until meringue is 
					golden brown. 
				Cool before cutting. 
				Note: For creamier filling, cook and stir first five ingredients 
					8 minutes over low heat after mixture comes to boiling. 
					Blend in egg yolks as above; cook 4 minutes after mixture boils

                                        3 egg whites 
					1/2 tsp vanilla
					1/4 tsp cream of tartar
					6 tblspoons sugar

                                Beat eggwhites with vanilla and cream of tartar until 
					soft peaks form. 
				Gradually add sugar, beating until stiff and glossy peaks form 
					and all sugar is disolved.