1 pie shell, baked
4 eggs, separated
1/2 c. sugar for filling
4 tbsp. sugar for meringue
2 tbsp. flour
3 tbsp. water
1/4 tsp. salt
1 tbsp. butter
4 tbsp. lemon juice
2 tsp. lemon rind, grated

Mix 4 egg yolks, 1/2 cup sugar, 2 tablespoons flour, 3 tablespoons water and 1/4 teaspoon salt in top of double boiler. Stir over boiling water until mixture is thick and smooth. Add butter, lemon juice and lemon rind. Set aside to cool. Beat 2 egg whites until stiff and fold in the cooled custard. Pour into baked 9 inch pie shell. Cover with a meringue made from remaining egg whites, with a few grains of salt, beaten in until frothy. Add 4 tablespoons sugar slowly and a few drops of vanilla until stiff, but not dry. Pile on pie.

Bake at 300°F for 20 minutes until meringue is golden brown.