Lemon Meringue Pie

• 1 pie shell, baked
• 4 eggs, separated
• 1/2 c. sugar for filling
• 4 Tbsp. sugar for meringue
• 2 Tbsp. flour
• 3 Tbsp. water
• 1/4 tsp. salt
• 1 Tbsp. butter
• 4 Tbsp. lemon juice
• 2 tsp. lemon rind, grated

1. Mix 4 egg yolks, 1/2 cup sugar, 2 tablespoons flour, 3 tablespoons water and 1/4 teaspoon salt in top of double boiler. Stir over boiling water until mixture is thick and smooth.
2. Add butter, lemon juice and lemon rind.
3. Set aside to cool.
4. Beat 2 egg whites until stiff and fold in the cooled custard.
5. Pour into baked 9 inch pie shell.
6. Cover with a meringue made from remaining egg whites, with a few grains of salt, beaten in until frothy. Add 4 tablespoons sugar slowly and a few drops of vanilla until stiff, but not dry.
7. Pile on pie.
8. Bake at 300u0b0 for 20 minutes until meringue is golden brown.

pie shell, eggs, sugar, sugar, flour, water, salt, butter, lemon juice, lemon rind

Taken from www.cookbooks.com/Recipe-Details.aspx?id=72251 (may not work)