Lemon Pie

Bake 8 inch pie shell.
Filling:
In top of double boiler, mix:
1 cup sugar
2 Tbsp cornstarch
3 Tbsp flour
1/4 tsp salt

Blend:
2 egg yolks, beaten
1-1/2 cups warm water
Add to dry mixture. Cook 2 minutes, stirring constantly until mixture thickens and boils.

Add:
1 Tbsp butter
1/4 cup lemon juice
Grated rind of 1 lemon

Pour into prepared pie shell and top with meringue.

Meringue:
2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1/4 tsp vanilla
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 Tbsp at a time. Continue beating until mixture is stiff and glossy. Beat in vanilla.

Bake in 400F oven for about 10 minutes until meringue is light brown.

This is from Myrtle Rolstad's high school home economics cookbook, 1928.