1 baked pie shell
1 c. sugar
3 tbsp. cornstarch
2 tbsp. flour
1/4 tsp. salt
Grated lemon rind of 1 lemon
2 c. boiling water
3 egg yolks
6 tbsp. lemon juice
1 tbsp. butter

Prepare and bake pastry shell as directed. Mix half the sugar with cornstarch, flour and salt. Add lemon rind; add boiling water slowly, stirring constantly. Cook in double boiler, continuing to stir until thick and clear.

Mix the remaining sugar with the egg yolks and the lemon juice; add to first mixture; cook about 2 minutes longer until thick and smooth; add butter. Pour into baked pastry shell. Cover with meringue topping; bake as directed. Makes 1 (9 inch) pie.

MERINGUE For Pies, Puddings, etc.:
2 egg whites
1/4 tsp. cream of tartar
3 tbsp. sugar
1/2 tsp. lemon juice or vanilla extract

Whip egg whites until frothy. Add cream of tartar; beat until stiff. Add sugar and flavoring. Spread thickly on top of pie or pudding. Bake in moderate oven at 325 degrees about 15 minutes. Sufficient for 1 pie.