6 eggs
1/2 c. sugar
2-3 lemons
Dash of salt
3/4 c. sugar
1 pie crust, baked

Separate eggs, yolks go into top of double boiler, whites into medium sized bowl. Wire whisk egg yolks. Add 1/2 cup sugar and dash of salt. Grate rind of lemons, then juice lemons and add juice and grated rind to egg yolk mixture.

If you are a bit ambidextrous whip egg whites with beater while egg yolks are cooking over boiling water - and of course 1 hand needs to be whisking the yolk mixture as it thickens. Add the 3/4 cup sugar very gradually as you beat the egg whites until they are rather stiff.

I divide the beaten egg whites, 1/2 folds into thickened egg yolks mixture. Pour egg yolk mixture into a 10 inch baked pie shell then cover with meringue. Place in heated oven, 350 degrees until a beautiful golden brown.