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In a saucepan, mix 1 1/2 c. sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over moderately high heat till mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat
Stir a moderate amout of hot mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling; seal to edge. Bake at 350 for 12-15 minutes. Cool before cutting. For creamier filling cook and stir first 5 ingredients 8 minutes over low heat after mixture comes to boiling. Blend in egg yolks as above; cook 4 minutes after mixture boils.
Meringue-
Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling, sealing to edges. Bake
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