Lemon Meringue Pie #2
1 cup sugar
1/4 cup flour
few grains of salt
1 cup water
3 egg yolks
2 tbsp. butter or margarine
1/4 cup lemon juice
2 tsp. grated lemon rind
9" baked pastry shell
Mix sugar, flour, salt and one fourth cup water until smooth. Beat egg yolks, add 3/4 cup more water. Cook over bot water, stirring constantly, until thick. Cover. Cook 10 mlns. Add butter, lemon juice and rind. Pour into pastry shell and cover with meringue. If desired sprinkle with nutmeg. Bake in moderate oven (325°) twenty minutes.
For banana lemon meringue pie, follow recipe above covering pastry shell with sliced bananas before putting in the filling.
MERINGUE FOR LEMON PIE
3 egg whites
1/4 tsp. salt
9 tbsp. sugar
Beat egg whites until stiff but not dry, add salt gradually, add sugar, beating constantly. Swirl on pie. Bake in moderate oven (325 F.) for 20 minutes. Cool slowly. Makes enough to cover 9 or 10 inch pie.
