Lemon Cream Pie - cooking recipe

Ingredients

1 c. sugar
1/3 c. flour
1/4 tsp. salt
1 1/2 c. milk
2 egg yolks
1/3 c. lemon juice
1 tsp. grated lemon rind
8-inch baked shell
1/4 c. sugar

Preparation

Mix the 1 cup sugar with flour and salt in pan.
Stir in milk until smooth.
Cook slowly over direct heat, stirring constantly until mixture boils and thickens.
Slowly stir in a little of hot mixture into yolks and return yolks to pan.
Cook 2 minutes longer.
Remove from heat and stir in juice and rind gradually in small portions.
Stir in butter.
Pour into cooled shell.
Then cool and beat egg whites until stiff and gradually beat in 1/4 cup sugar.
Beat until thick.
Place on top of filling and bake until brown.