10 inch pie crust, baked
1 1/2 c. sugar
1/4 tsp. salt
8 tbsp. flour
4 tbsp. cornstarch
3 c. water
4 eggs, separated (use whites for meringue)
2 tbsp. butter
6 tbsp. fresh lemon juice
2 tsp. grated lemon rind

Use double boiler: Blend sugar, salt, flour and cornstarch. Stir in 1 cup cold water. Heat the remaining 2 cups water before adding. Cook mixture slowly over low heat, stirring constantly until thick and clear. This takes at least 45 minutes in a double boiler.

Add well beaten egg yolks, cook 1 minute longer. Add butter, lemon juice and rind. Cool and pour into crust, baked. Top with meringue and bake as any other meringue topped pie.