Beat the egg yolks, add the sugar gradually and beat; add the flour, salt, water, lemon juice and rind. Cook in a double boiler until it thickens. Pour into the pastry shell, cover with meringue and bake in a moderate oven until the meringue is brown.
Pie Crust
1 C-flour
1/3 C-lard
1/8 t-salt
2 T-cold water
Cut the lard into the flour and salt with a knife. Add the water gradually, lifting with a knife that portion that was moistened first and pushing it to one side of the bowl, wet another portion and continue until all is moistened, using just enough water to hold together. Put together and place on a floured board. Roll the crust to fit the pan. Press the crust firmly into the bottom of the pan. Prick the sides and bottom with a fork. Crinkle the edges of the crust; have the crust extend above the edge of the pan to make a deep shell for the filling. Bake the crust first to make it more crisp. Do not butter the pan. Bake from five to six minutes in a hot oven. When the crust is done, add the filling and cover this with the meringue.
Meringue
2 egg whites beaten stiff
5 T-sugar (powdered preferred)
½ t-lemon extract
Do not beat the egg-whites until ready for use. Then beat until stiff and add the sugar and extract, beating only a minute. Pile the meringue lightly on top of the filling, and bake the whole slowly. If baked too quickly, the meringue will rise and then fall. Bake only until it turns a golden brown.