Prepare & bake pie crust. Allow to cool.
In a medium sauce pan, stir together 1 1/2 cups sugar, cornstarch and flour.
Turn on burner to high and slowly stir in water. Bring to a boil, stirring constantly. Reduce heat to medium & cook stirring continually for 2 minutes. Remove from heat.
Gradually add two ladles full of the hot mixture to the beaten egg yolks making sure not to scramble the eggs. Pour the egg mixture back into remaining hot mixture in sauce pan. Bring back to a boil, cooking for 2 minutes while stirring constantly.
Remove from heat and slowly stir in butter, lemon peel, and lemon juice. Keep filling warm while preparing the meringue.
In a large mixing bowl add the egg whites and using an electric mixer beat on medium high speed for about 1 minute until soft peaks forms.
Gradually add 6 TBS of sugar, beating on high speed for about 4 minutes until stiff peaks form and sugar has dissolved.
Pour the warm filling into cooled crusted.
Immediately spread the meringue over filling carefully making sure meringue seals to the edge of the crust to prevent shrinkage.
Bake at 350 degrees for 10-15 minutes until meringue is golden brown.
Let cool on a baking rack for 1 hour. Then place in the refrigerator for 3-6 hours to chill before serving.
Enjoy.
