Lemon Meringue Pie
(from Farm Journal’s Country Cookbook, 1959 edition)

1-1/4 cups sugar
3 tablespoons flour
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups boiling water
3 egg yolks
2 tablespoons grated lemon zest
1/3 cup strained lemon juice
1 tablespoons butter
1 (9") baked pie shell
3 egg whites
6 tablespoons

Combine 1-1/4 cups sugar, flour, cornstarch and salt in top of double boiler; gradually stir in water. Cook until mixture thickens (about 10 minutes). (*I do this in the microwave, using an 8-cup Pyrex bowl. Cook on high about 4-5 min., then cook and stir in 1 minute increments. You can always add more cooking time, but can’t subtract time if you overcook it.)

Beat egg yolks; add zest, juice and butter. Add cooked mixture slowly to egg mixture a couple tablespoons at a time (don’t add egg mixture to cooked mixture, or the eggs will cook); return to double boiler (or microwave). Cook about 5 minutes longer, stirring constantly (about 2 – 3 min. on high in microwave, or until thickened.) Cool slightly; pour into baked pie shell.

Make meringue by beating egg whites until stiff; add 6 tablespoons sugar gradually, beating until mixture is still and glossy. Pile lightly slightly cooled filling, spreading completely to edge of pastry. Bake in slow oven (325) 20 to 25 min., or until lightly browned.