Grandma Penwell's Lemon Pie

2 baked regular shells

1 cup flour

2 pinches salt

2 ⅔ cups water

4 tsp butter

4 egg yolks beaten

⅔ cups lemon juice

2 tsp lemon rind grated

Cool whip for topping or make a meringue

Combine water with ½ the sugar, add salt, and grated Lemon rind in a large sauce pan and bring to a boil.

Mix the flour and remaining sugar in a bowl and add enough water to make a smooth paste.

Add the beaten egg yolks to flour mixture and stir well, then add half of the boiled mixture to this and mix well.

Pour back in to pan and stir constantly until really really thick.

Remove from flame, add butter and lemon juice and stir well.

Let stand for about 5 minutes, stir one more time and add to baked pie shells.

Put in fridge to cool and keep cold.

You can top with cool whip or make a meringue to add.

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