LEMON CRUMB PIE

LEMON CRUMB PIE 1 pie crust (cooked) 3/4 c. flour 1/4 tsp. baking powder 2 tbsp. sugar 4 tbsp. butter Make into crumbs and set aside. FILLING: Juice and rind of 1 or 2 lemons 1 to 1 1/4 c. sugar 3 lg. tbsp. cornstarch 3 well-beaten egg yolks 1 1/4 c. boiling water 3 egg whites Mix juice, sugar, cornstarch, well-beaten egg yolks and boiling water. Stir until well blended and cook until thick. Beat egg whites until stiff. Fold the lemon mixture into the whites. Pour into 9 inch pie shell. Top with crumbs and bake until golden. Bake at 350 degrees. This filling is delicious baked in a greased pie pan without the crust.