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Velvety Lemon Meringue Pie

3 teaspoons grated lemon peel
6 tablespoons lemon juice
3/4 cup granulated sugar, divided use
1/2 cup all purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
2 1/4 cups water, boiling
3 large eggs
1 (9-inch) unbaked pie shell

1. In a double boiler, bring to a boil, grated lemon peel and lemon juice. Remove from the heat; do not strain.
2. Combine 1/2 cup sugar, flour, cornstarch, and salt. Slowly add boiling water, stirring constantly. Cook until smooth, forming a mound when dropped from a spoon. Cover and cook for 15 minutes. Beat egg yolks with remaining sugar. Stir into the hot filling and return to the double boiler. Cook for 5 minutes, stirring occasionally. Add the lemon juice and lemon peel mixture; stirring well. Remove from the heat.
3. When cool, spoon into a 9-inch unbaked pie shell. Top with a meringue from 3 stiffly beaten egg whites. Bake for 10 to 12 minutes at 375*F, or until browned.

Makes 8 servings.