Lemon Meringue Pie

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.

Add butter, lemon juice and lemon rind.

Set aside to cool.

Beat 2 egg whites until stiff and fold in the cooled custard.

Pour into baked 9 inch pie shell.

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.

Pile on pie.

Bake at 300° for 20 minutes until meringue is golden brown.