2 pre-baked pie shells
5 lg. eggs, separated
3/4 c. sugar
3 tbsp. grated lemon rind
3/4 c. fresh lemon juice

Beat egg yolks with 1/2 cup sugar until they are thick and form a ribbon when beater is lifted. Add the rind and juice of lemon. Cook over low heat, stirring constantly for 5 minutes. Do not let the mixture boil. Transfer to a bowl and cover with wax paper. Set to cool.

Beat the egg whites with a pinch of salt until they shape stiff peaks. Add the remaining 1/4 cup sugar, 1 tablespoon at a time and beat until the stiff peaks hold. Stir 1/4 of the meringue into the lemon mixture and carefully fold in the remaining meringue.

Place the baked pie shells on a cookie sheet. Carefully fill them with the meringue mixture. Bake the pies in the middle of a preheated 400 degree oven for 12 to 15 minutes or until tops are a golden brown and puffed. Remove and let cool on cake rack.