QUICK LEMON PIE
I baked 8 or 9 inch pie shell or 1 graham cracker pie shell
1 1⁄4 cup sugar
2 egg whites, dash of salt, 6 tbsp. sugar, 1⁄2 tsp. grated lemon rind.
Stir 1 1⁄4 cup sugar with next 4 ingredients in saucepan, Beat egg plus yolks with fork, add to mixture, mix well. Cook over direct moderate heat, stirring briskly, 5 - 10 min, or till smoothly thickened and clear. Stir in butter and lemon juice. Cool few minutes; pour into pie shell.
Beat egg whites with salt; when stiff, gradually beat in Sugar & lemon rind. Heap roughly over filling, making sure meringue touches crust all around. Bake 400° oven about 8 min. or when delicately brown