1 1/2 c. sugar
dash of salt
3 beaten egg yolks
1 tsp. grated lemon peel
1 baked 9-inch pastry shell
1 tsp. lemon juice
7 tbsp. flour
1 1/2 c. water
2 tbsp. butter
1/3 c. lemon juice
3 egg whites
6 tbsp. sugar

In saucepan, combine the 1 1/2 cups sugar, flour and salt; stir in water. Bring to boiling over medium heat and cook, stirring constantly, until thick, about 5 minutes. Remove from heat; stir small amount of hot mixture into egg yolks, then return to remaining mixture in pan. Bring to boil and cook 1 minute, stirring constantly. Remove from heat. Add lemon peel and butter; slowly stir in 1/3 cup lemon juice. Cool to lukewarm. Pour into pie shell. Beat egg whites with 1 teaspoon lemon juice until soft peaks form. Gradually add 6 tablespoons sugar; beat until stiff.

Bake at 350°F for 12 to 15 minutes.