1 baked pie shell
1 1/2 c. sugar
1/4 c. regular flour
1 1/2 c. milk
3 egg yolks, slightly beaten
1/2 c. lemon juice
2 tbsp. grated lemon rind

In a 1 1/2 quart saucepan combine sugar and flour; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Blend a little of hot mixture into egg yolks; return all to pan. Cook 2 additional minutes. Remove from heat. Stir in lemon juice and rind. Cool to lukewarm, stirring occasionally. Pour into baked pie shell. Cover with meringue.

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar

Preheat oven to 425 degrees. Beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Add sugar, 1 tablespoon at a time and continue beating until stiff peaks form. Mound onto pie filling making certain that meringue covers filling completely and is sealed to crust. Bake 5 to 10 minutes or until lightly brown.