Pie and Pastry Recipes

LARGE LEMON PIE

Mix three level teaspoons of corn starch smooth in a
little cold water, and stir into three cups of boiling water. Cook five
minutes; stir in one level tablespoon of butter, the juice and grated
yellow rind of two lemons, one and one-half cups of sugar, and the yolks
of three eggs. Cook until the egg thickens, take from the fire and cool.
Line a large pie plate with paste and gash it in several places to
prevent rising unevenly, bake and fill with the mixture. Cover with a
meringue made from the white of three eggs beaten with six level
tablespoons of powdered sugar. Set in the oven to color.

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