1 1/2 tbsp. butter
8 tbsp. flour
1 c. sugar
1/4 tsp. salt
2 c. water
2 egg yolks, beaten
Juice of 1 lemon
Grated rind of 1/2 lemon
2 tbsp. confectioners' sugar
2 egg whites, stiffly beaten

Melt fat. Add flour, sugar, salt, water and yolks. Mix well. Combine hot water until thick, stirring constantly. Remove from fire, add lemon juice and rind and mix well. Pour into the baked pie shell. Cover top with meringue, made by beating the confectioners' sugar into egg whites. Bake in moderate oven (325 degrees) until a delicate brown, about 15 minutes.

This filling can also be used for lemon tarts. Use your own favorite pie crust recipe. Very good!