9 inch pastry shell needed

FILLING FOR PIE:

1/2 tsp. grated lemon rind, packed
1/3 c. lemon juice
1 c. sugar
1/3 c. all-purpose flour
1/4 tsp. salt
1 1/2 c. milk
2 egg yolks
2 tbsp. butter

MERINGUE:

Dash of salt
2 egg whites
1/4 c. sugar
1 tsp. sugar

Bake and cool pastry shell.

FILLING: Wash lemons, grate off some of the yellow rind onto waxed paper, measure and fold into paper to keep moist. Squeeze juice, remove seeds. Blend sugar, flour and salt in top of double boiler with wooden spoon, then gradually stir until mixture is smooth, thickened and has boiled up. Now place over boiling water.

Beat egg yolks, quickly stir in about 1/3 cup of the hot mixture; return to double boiler and cook and stir in about 2 minutes longer. Stir n butter. Remove from heat and stir in rind, then lemon juice gradually in small portions, mixing well after each. Pour into pastry shell and cool 15 to 20 minutes.