Lemon Pie Recipe

Make paste as directed before, line a deep pie pan, prick the bottom to

keep from blistering, and bake in a hot oven about ten minutes. Remove

and fill immediately with the following preparations:

Mix three tablespoonfuls of cornstarch with one cup of sugar, add

two-thirds of a cup of boiling water, and one teaspoonful of butter, and

cook five minutes, stirring all the time. Then pour on to the beaten

yolks of two eggs, flavor with the strained juice and grated rind of one

lemon, and fill the shell. Bake until the crust is brown, then cover

with the meringue, and set back long enough to color lightly.