Mango Meringue

1 1/2 c. sugar
1 tbsp. flour
2 1/2 c. boiling water
1 tbsp. butter
6 tbsp. pure lemon juice
6 tbsp. cornstarch1 tsp. salt
1 tsp. grated lemon peel
3 egg yolks, beaten
1 deep pie shell, baked

Cook sugar, cornstarch, salt, flour and water until mixture comes to a boil; will be thick and clear. Stir a little of this into the beaten egg yolks. Return to mixture and cook 2 minutes longer. Remove from heat and add butter, lemon peel and juice. Mix and pour into a cooked pie shell. Be sure pie shell is completely cooled before you add mixture. Bake pie at 425 degrees for 5 minutes.


MERINGUE:
3 egg whites
6 tbsp. sugar

Beat egg whites until frothy. Slowly add the sugar. Beat until stiff. Spread over cold lemon pie and bake at 425 degrees for 5 minutes or until meringue is lightly brown.