4 eggs, separated
1 c. sugar
1/2 tbsp. lemon juice and rind
1/8 tsp. salt
2 tbsp. potato starch
6 tbsp. cake meal

Beat egg whites until stiff, gradually adding sugar and salt. Add well beaten egg yolks and lemon juice and rind. Sift potato starch and cake meal together three times and fold into mixture.

Grease bottom of 9 inch pie plate and pour in batter. Bake in moderate oven (325 degrees) for about 1/2 hour or until light gold. Remove from oven and set to cool.

PART II (Lemon Filling) :
7 tbsp. potato starch
1 c. sugar
1/2 tsp. salt
1 tbsp. cold water
5 1/2 tbsp. lemon juice
Grated rind of 1 lemon
4 egg yolks
2 c. boiling water
1/2 tsp. shortening

Mix together potato starch, sugar, salt. Add cold water and lemon juice to make smooth paste, add boiling water. Mix well. Cook 10 minutes, stirring continually. Remove from heat. Add shortening. Mix, then add the egg yolks. Cook 2 minutes longer. Remove from heat. Add lemon rind. Cool before placing on sponge cake "pie".

PART III (Meringue) :

Cover with meringue made by beating 4 egg whites and 7 tablespoons sugar until stiff. Bake in hot oven at 400 degrees or just until the meringue turns light gold.