The filling: In a cup full of sugar mix thoroughly a heaping
tablespoonful and one-half of flour. Grate the skin of one lemon, and
add the juice. Then add the yolks of two eggs and a cup of water, also
a pinch of salt. Stir this thoroughly, all together. Put into a double
boiler and let it cook until it is thick and smooth. Then pour it into
the cooked pie crust. Add a teaspoonful of water to the whites of the
eggs, and a pinch of salt. Then beat until stiff. Cover your pie with
this mixture and then sprinkle granulated sugar on top of the meringue.
Don’t mix the sugar and the meringue. Put under the broiler to brown.
The crust: Mix two good sized tablespoonfuls of lard with one and a
half cups of flour. Mix this with your fingers thoroughly, until it
feels like corn meal, although much larger. Add ice water until the
mixture holds together; then roll on a floured board. In baking the
crust for a lemon pie, either puncture the crust all over with a fork
or bake it on the outside of your pie tin. This will keep the crust
from creeping.