| 1. | Preheat oven to 350 degrees F (175 degrees C). |
| 2. | To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. |
| 3. | Stir in water, lemon juice and lemon zest. |
| 4. | Cook over medium-high heat, stirring frequently, until mixture comes to a boil. |
| 5. | Stir in butter. |
| 6. | Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. |
| 7. | Whisk egg yolk mixture back into remaining sugar mixture. |
| 8. | Bring to a boil and continue to cook while stirring constantly until thick. |
| 9. | Remove from heat and pour filling into baked pastry shell. |
| 10. | To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. |
| 11. | Add sugar gradually, and continue to whip until stiff peaks form. |
| 12. | Spread meringue over pie, sealing the edges at the crust. |
| 13. | Bake in preheated oven for 10 minutes, or until meringue is golden brown. |
