¹⁄₂ cup flour
1 cup sugar, granulated
1 cup boiling water
3 tablespoons lemon juice
Rind of one lemon
4 teaspoons butter
¹⁄₄ cup powdered sugar
2 eggs
Mix the sugar and flour together, add the boiling water slowly, stirring
it all the time. Boil it gently for twenty minutes, stirring it
frequently. Mix the lemon with the yolks, pour the hot mixture slowly on
the yolks, return it to the fire and cook it below boiling point until
the eggs have thickened; then add the butter. Cool the filling a little
before putting it into a baked crust. Beat the whites of eggs until very
stiff, add the sugar, and when barely mixed with the whites, spread it
over the pie for a meringue; bake it till a delicate brown in a very hot
oven, or put it for a few minutes into an insulated oven with one very
hot stone close over the pie. Serve it warm, but not hot.
Serves five or six persons.