1 c. granulated sugar
1/4 tsp. salt
3 tbsp. cornstarch
2 tbsp. cake flour
1 1/2 c. boiling water
2 eggs
2 tbsp. butter
1/3 c. lemon juice
1/4 tsp. grated lemon rind
Baked 8-inch pie shell

Measure sugar; put 3/4 cup into top of double boiler. Add salt, flour and cornstarch. Mix well. Add boiling water slowly, stirring constantly to prevent lumps. Cook until mixture thickens, stirring constantly. Then continue to cook for 15 minutes longer, or until starch is thoroughly cooked. Separate eggs. Beat yolks with the remaining sugar (1/4 cup). Add a portion of the cooked mixture to this, stirring it in carefully.

Return mixture to double boiler and cook three minutes longer. Add butter and remove from heat. Add the freshly squeezed lemon juice and the grated lemon rind and stir. Cool the mixture to the warm stage, then turn into a baked pie shell. Top with meringue mixture made by whipping the two egg whites to the point of stiffness, then adding 1/4 cup sugar and a dash of salt. Place the pie in a 350 degree oven to brown to a golden brown color, 15 minutes approximately.