2 cps boiling water
2 tbsp cornstarch
1 cp sugar
rind of 1/2 lemon
Juice of 1 lemon
1 tbsp butter
1 - Mix the cornstarch and sugar together and slowly add the boiling water, stirring constantly.
2 - Cook until mixture thickens
3 - Remove from the fire and add the beaten egg yolks and butter, lemon rind and juice.
4 - Cook about 1 minute
5 - Line 1 large deep pie pan with pastry, prick the bottom with a fork and bake in a hot oven (450 degrees F.) for 20 minutes.
6 - Remove from the fire and fill with the cooled lemon filling.
7 - Make a meringe with the whites, adding about 3 tbsp powdered sugar to the stiffly beaten egg whites.
8 - Cover pie and return to the oven, reduce heat to moderately slow (325 degrees F.) and brown the meringue. (