4 or 5 eggs (yolks) and 1 whole egg
1 tsp. lemon rind
1/2 c. lemon juice
4 tbsp. flour
1 1/2 c. sugar
1/4 tsp. salt
1 1/2 c. hot water
2 tbsp. butter
1 tsp. vanilla

In a heavy saucepan combine egg yolks, sugar, lemon juice, water, butter, flour and salt. Stir over medium heat until thickened then remove from heat and add vanilla. Pour into prebaked pie shell.

MERINGUE TOPPING FOR LEMON PIE:

1 tbsp. cornstarch
2 tbsp. cold water
1/2 c. boiling water
1 tsp. lemon juice
3 egg whites
6 tbsp. sugar

Mix cornstarch, cold water. Stir in boiling water, cook over medium heat, bring to a boil, until thick. Remove from heat, set in pan of water to cool. Add lemon juice to egg whites, beat in soft peaks. Add sugar gradually, beat until firm and glossy. Add cornstarch mixture and beat until stiff peak forms.