1 cup white sugar

1/2 cup flour – blend carefully then add

2 cups boiling water and cook in double boiler.

1 lemon grated rind – squeeze the juice and add rind and

1/8 tsp. salt.

2 eggs – separate whites in bowl for meringue .

Drop yolks into the lemon juice – stir well and add to double boiler mixture and 1 Tbsp. butter. Stir and cook.

Pour into cooked pastry shell. Top with egg whites beaten stiff with 6 tsp. sugar. Brown in oven.

-Carman Lynn