Lemon Meringue Pie

This in yummy and especially if you like lemon pie a bit tart.  You can adjust the tartness by substituting lemon juice for part of the water but try it first as it is on the tart side.

1 1/2 C.  White Sugar
3 Tbl Cornstarch
3 Tbl Flour
1 C. Water plus 1/2 C lemon juice
3 Slightly beaten egg yolks
2 Tbl butter, cut up
1/2 C minus 1Tbl lemon juice
1/2 tsp lemon zest
Merengue:
4  egg whites
1 tsp lemon juice
1/2 C. sugar
Prepare Baked Pie Crust.  In medium saucepan combine 1 1/2 cups sugar, cornstarch, and flour.  Stir in water whisking to avoid lumps.  Bring to a boil stirring constantly.  Reduce heat.  cook and stir for 2 minutes.  Remove from heat.  Add a small amount into egg yolks. continue gradually adding hot mixture to yolk mixture until egg mixture is warm to touch.  Pour back into saucepan.  Bring to a slight boil cook stirring constantly until mixture is thick. Stir in butter and lemon zest.  Slowly, add the remaining lemon juice.
Meringue:  Beat egg whites until frothy.  Add 1 tsp lemon juice continue beating until soft peaks form.  Gradually add sugar.  Continue beating until you cannot feel sugar crystals in meringue. Spread on top of lemon pudding mixture being careful to seal the edge completely.  Bake at 325 approx 30 minutes until brown.

Homemade Baking Powder

1 Part Baking Soda
2 Parts Cream of Tar Tar  (Buy in bulk)
1 Part Starh (Arrowroot or Potato - avoid cornstarch as it is GMO)

Mix and put in a glass jar.