Instructions: In double-boiler top, combine 3/4 cup sugar with flour, cornstarch, and 1/2 teaspoon salt. slowly stir in boiling water. cook over boiling water until smooth and thick. Beat yolks with 1/4 cup sugar; slowly stir in hot mixture, blending well. Return to double boiler; cook over boiling water, stirring occasionally, 5 minutes. Add lime rind and juice. remove from heat at once; cool. Beat egg whites with 1/4 teaspoon salt until frothy; gradually add 6 tablespoons sugar, a little at a time, beating well after each addition. continue beating until stiff peaks are formed. Fold thin meringue into cooled lime mixture. Turn into baked pie shell. Refrigerate at least 5 hours before serving. If desired, garnish with a few raspberries.

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