9″ pie shell (baked)
1 C sugar
3 egg yolks (use whites for meringue)
½ C flour
¼ C butter (½ stick)
2 C boiling water
½ C lemon juice
¼ TSP salt
Temperature: 350
Mix flour, salt and sugar. Stir in boiling water and cook until clear. In separate bowl, beat egg yolks with 2 TBS sugar then add it slowly to the hot mixture. Add the lemon juice and butter. Cook on low to med heat while stirring with a wire whisk until filling is thick enough to coat a spoon and holds it’s shape. Pour into the cooled pie crust. Cover the top with meringue and bake for 15 minutes, just till peaks are golden. Cool at room temperature for 5 hours before serving.