LEMON PIE
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.