Lemon Pie

1 ½ c. sugar
6 tbsp. Cornstarch
1 ½ c. Boiling water
3 egg yolks
3 tbsp. Butter
4 tbsp. Lemon juice
1 ½ tbsp. Grated lemon rind.

Meringue

3 egg whites ¼ tsp. Cr. of tartar
6 tbsp. sugar.
Mix sugar and cornstarch thoroughly in top of double boiler. Blend in boiling water. Cook over direct heat (stirring constantly) until mixture thickens and boils. Then set over boiling water and cook 10 min. more stirring constantly until mixture thickens and boils.
Beat the egg yolks slightly – then blend into them some of the hot thickened mixture. Then blend the egg yolk mixture in the double boiler.) Blend in butter, lemon juice and lemon rind, then remove from stove and cool.
Pour the cooled lemon filling into 1-nine inch pie shell. Cover with meringue and bake in moderate oven 300°.