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Lemon Meringue Pie

1/2 Cupfuls Boiling Water 5 Tablespoonfuls Cornstarch 1/3 Teaspoonful Salt 1 Tablespoonful Snowdrift 2 Eggs 5 Tablespoonfuls Lemon Juice Grated Rind Threefourths Lemon Pastry Thoroughly mix together the cornstarch, salt and sugar, and add to the boiling water, stirring constantly. When thick, transfer to a double-boiler and cook for at least ten minutes. Add the Snowdrift. and slowly stir this into the egg yolks, slightly beaten. Then add the lemon juice and rind. In the meantime, the pastry should have been prepared and baked on an inverted pie-plate. When this crust is almost brown enough, it should be put in the pie-plate, the cooled filling poured in and the whole covered with a meringue made by beating the egg whites stiff, adding a few drops of lemon extract or juice, and two tablespoonfuls of powdered sugar. Bake in a moderate oven, 350 degrees F., about ten minutes. longer.