Serves: 6
Total Calories: 246

1 9-inch baked pie shell
* Part two.
3/4 cup sugar
5 tablespoons flour
pinch salt
2 cups milk
3 eggs yolk beaten
1/2 cup lemon juice fresh
1 tablespoon lemon peel grated
* Part two.
3 eggs white room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar
Sugar for sprinkling over top (about 2 teaspoons)

Filling:
*Combine sugar, flour, salt, and milk in medium saucepan. Stir until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Lower heat and continue cooking and stirring with whisk or wooden spoon until thick and glossy, 8 to 10 minutes. Pour 1/3 of hot mixture over beaten egg yolks, blend well stir into remaining hot mixture. Cook, stirring, for another 3 minutes. Add lemon juice and rind. Cool to lukewarm. Pour into baked pie shell and top with the following meringue.

Meringue:
*Heat oven to 425° F. Beat egg whites and cream of tartar until foamy. Slowly add 6 tablespoons sugar, 1 tablespoon at a time, continuing to beat until glossy and stiff peaks form. The meringue will feel smooth and sugar granules will be dissolved. Spread over top of pie sealing to edge of pastry. Sprinkle with sugar for easier cutting. Bake until lightly-browned, 8 to 10 minutes. Let set at least 3 hours before serving.

Nutritional Facts:

Serves: 6
Total Calories: 246
Calories from Fat: 42

More Recipes from the More Family Favorites Cookbook:
Cherry Pie
Cream Pie with Variations
Creamy Lemon Pie
Easy Apple Pie
Mother's Raisin Cream Pie
Peanut Butter-Brittle Pie