1 1/2 c. raisins
2 c. water
1 1/2 c. sugar
4 tbsp. flour
3 eggs, separated
Pinch of salt
1/2 stick of butter, melted
Juice of one lemon
2 tsp. grated rind of lemon
2 tbsp. sugar for meringue
Baked 9 inch pie shell.

In large saucepan, combine the raisins, 1 1/2 c. of the water, one cup of the sugar. Bring to a boil. In another bowl combine the remaining 1/2 cup of water, the remaining 1/2 cup of sugar, plus the flour, egg yolks and salt. Blend well, and stir in the raisin mixture. Continue stirring until thickened. Remove from heat and stir in the butter, lemon juice, and rind. Allow to cool slightly. In the meantime, prepare the meringue by beating the egg whites until they form stiff peaks. Then beat in the sugar. Pour the raisin mixture into the baked pie shell and cover with the meringue. Bake at 350 degrees for about 10 minutes, or until golden brown.