Luke's Lemon Meringue Pie

Prepare Rich Almond-Pastry for Single-Crust Pie; set aside. Separate egg yolks from whites; place egg yolks in a medium bowl and egg whites in a large bowl. Set aside.

In a medium saucepan, combine 1 1/3 cups sugar, flour, cornstarch, and 1/4 teaspoon salt. Gradually stir in water. Cook and stir over medium-high heat until mixture is thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Whisk until smooth. Pour into pie crust.

Add salt to egg whites in bowl. Beat egg white mixture with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed about 6 minutes or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.

Immediately spread meringue over warm filling, carefully pushing meringue to the crimped pastry edge to seal well and to prevent shrinkage. Bake in a 325°F oven for 35 minutes or until golden brown. Cool on a wire rack for 1 hour before serving. Cover loosely and refrigerate at least 2 hours before serving (meringue may bead slightly as it chills).