egg yolks, set whites aside for meringue
1 c. granulated sugar
4 tbsp. all-purpose flour, sifted with sugar
2 lemons (rind grated and juice)
2 c. boiling water
2 tbsp. butter
Baked pie crust

MERINGUE:

3 egg whites
2 tbsp. sugar with each egg
1 tsp. vanilla

Beat eggs until creamy. Add sugar, mixed with the flour. Add the grated lemon rind and juice; mix well. Add 2 cups boiling water, a little at a time, until all the water is added. Mix well. Add the butter; cook over boiling water until filling is thickened. Cool before putting in baked pie crust.

Meringue: Beat the egg whites until VERY stiff. Add 2 tablespoons of sugar for each egg white used. Add 1 teaspoon of vanilla. Beat together and cover pie filling with the meringue. Bake until meringue is golden brown.