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Lemon Pies

One cup of sugar, two tablespoons of cornstarch, one cup of boiling water, butter half the size of an egg, the juice and grated rind of one lemon. Cook together until clear, first moistening the cornstarch in a little cold water. When cool add the yolks of two eggs. Cover a pie dish with a crust, and bake without the filling. Use the whites of two eggs beaten stiff with two tablespoons of powdered sugar for the top, and brown lightly in the oven.

— Mrs. Chas. E. Nichols