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In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup into egg yolks; return all to saucepan. Bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and peel until smooth. Pour into pastry shell. In a mixing bowl, beat egg whites and salt on medium speed until foamy. Gradually beat in sugar on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Bake at 350 degrees for 12-15 minutes or until golden. Cool 1 hour. Store in the refrigerator.
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