CRUST:

1 c. flour
4 tbsp. butter
4 tbsp. lard (or 8 tbsp. butter, total)
1/4 tsp. salt
1/4 c. (scant) cold milk

FILLING:

1 whole egg
4 egg yolks
1 c. boiling water
1 1/2 c. sugar
3 tbsp. (heaping) flour
1 tbsp. butter
Pinch of salt
Grated rind of 1 lemon
Juice of 1 lemon

MERINGUE:

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

CRUST: Makes 2 crusts. Cut shortening into flour and salt. Add milk and chill. Roll and bake at 425 degrees about 12 minutes or until slightly browned.

For Filling, beat the whole egg and egg yolks. Add rest of dry ingredients except rind and juice of lemon. Mix and cook in double boiler until thick, stirring constantly. Remove from heat and add butter, salt, rind and juice of lemon, stirring all together. Pour into baked pie shell.

For Meringue: beat egg whites until stiff and add cream of tartar and sugar. Spread over lemon filling. Bake at 350 degrees for about 10 minutes.