4 eggs
3/4 c. sugar
4 level tbsp. cornstarch
4 tbsp. lemon juice
1 c. boiling water
1 tbsp. butter
Grated rind of 1 lemon (optional)

Use double boiler. Beat egg yolks. Mix sugar and cornstarch together. Put cornstarch in with egg yolks alternately. Put boiling water with butter in double boiler. Add egg mixture slowly, then lemon juice. Stir constantly until thick.

Beat 2 egg whites. Remove filling and cool and stir in egg whites. Pour over crust.

Beat other 2 egg whites. Add 4 tablespoons sugar for meringue. Run under broiler or on top rack of oven at 400 degrees until meringue is set and tops are lightly browned, about 10 minutes. Watch carefully, do not walk away.

CRUST:

1 1/3 c. flour
1/2 c. Crisco
3 to 4 tbsp. cold water
Pinch of salt

To prepare pie shell: Preheat oven to 400 degrees.

Sift flour before measuring; combine measured flour and salt in mixing bowl. With pastry blender or two knives, cut in shortening to make fairly coarse mixture.

Sprinkle with water, 1 tablespoon at a time; toss with fork. Work dough into a firm ball with hands; roll out to form circle larger than pie pan, then gently ease into pie pan.

Fold overhang under to make a double thickness of dough around rim; flute with fingers or fork. Prick dough with fork and bake at 400 degrees for 10 minutes, or until lightly browned.