GRAHAM CRACKER CRUST:

2 c. graham cracker crumbs
1/2 stick butter
1/4 c. sugar

Mix graham cracker crumbs and sugar together. Melt butter and mix into crumbs. Cover bottom of 9 inch pie plate with mixture and press against sides. Bake in 350 degree oven for 6 or 7 minutes. Set aside.

LEMON FILLING:

1 c. sugar
6 tbsp. flour
1/4 tsp. salt
1 1/2 c. boiling water
2 egg yolks, beaten, save whites
1/3 c. fresh lemon juice, must be fresh
1 tbsp. rind, grated
1 tbsp. butter

Mix sugar, flour and salt in double boiler, add water and cook until thick and transparent. Remove from heat and add egg yolk, lemon juice and rind. Return to heat and cook until thick while stirring. Remove from heat and add butter. Mix well and pour into graham cracker pie crust.

MERINGUE:

2 egg whites
4 tbsp. sugar
1/2 tsp. vanilla

Beat egg whites until almost stiff. Add sugar, one tablespoon at a time and keep beating until stiff. Add vanilla and beat 1 minute. Put on top of the pie making sure all edges are covered. Bake in 350 degree oven for 12 to 15 minutes.