Lemon Pie II
2 tbsp corn-starch
3/4 cp sugar
1 cp boiling water
1/4 cp lemon juice
1 tbsp butter
grated rind 1/2 lemon 2 tbsp sugar
1 - Combine corn-starch and 3/4 cp sugar.
2 - Add water slowly, stirring constantly.
3 - Cook over hot water, stirring constantly until thick and smooth.
4 - Add slightly beaten egg yolks, butter, lemon rind and juice and a few grains salt.
5 - Cook 2 minutes.
6 - Pour into baked pastry shell.
7 - Cover with meringue made of the egg whites and 2 tbsp sugar.
8 - Bake in slow oven (325 degrees F.) 20 minutes.