2 c. water
1 c. sugar
1/4 tsp. salt
1/3 c. corn starch
2 eggs
1/4 c. lemon juice
Grated rind of 1 lemon
Bring the water to the boiling point. Mix the sugar, salt, and corn
starch and add to the water. Cook directly over the flame until the
mixture is thickened and then place in a double boiler. Separate the
eggs, beat the yolks, and to them add the lemon juice and the grated
rind of the lemon. Beat all well and add to the corn-starch mixture.
Remove from the fire and pour into the baked crust of a pie. Make
meringue of the egg whites and place on top of the filling. Brown in the
oven, cool, and serve.
62. LEMON PIE NO. 2.--The accompanying recipe is similar to lemon pie
No. 1, except that it contains some butter and in quantity is a larger
recipe. If more than one pie is desired at a time, it is easy to
multiply the quantities given.