4 eggs
1 tbsp. flour
1 c. sugar
1 lg. lemon
Grated rind

Separate eggs. Beat yolks until light. Add 1/2 cup sugar and the flour well blended. Add juice and grated rind of lemon. Cook over flame until it thickens. Stir constantly, as it scorches easily. Cool. Beat egg whites very stiff. Add 1/2 cup sugar slowly, beating all the while. Leave half of whites for meringue. Add other half to yolk mixture folding gently. Fill partly cooked pie crust with mixture. Top with meringue. Bake slowly in medium oven for 20 minutes.