Lemon Meringue Pie
1¼ cups sugar
½ cup Swans Down Cake Flour
Dash of salt
1½ cups water
3 egg yolks, slightly beaten
½ cup lemon juice
1 tablespoon grated lemon rind
1 baked 9-inch pie shell
3 egg whites
6 tablespoons sugar
Combine sugar, flour, and salt in top of double boiler; add water and egg yolks, mixing thoroughly. Place over rapidly boiling water and cook 10 minutes, stirring constantly. Remove from boiling water; add lemon juice and rind. Cool. Turn into pie shell. Beat egg whites until foamy throughout; add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in peaks. Pile lightly on filling. Bake in moderate oven (350°F.) 15 minutes, or until browned.