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Lemon Cream Pie

Heat to boiling point one cup of water, adding juice and grated rind of two lemons with one cup of sugar. Stir well together and add one tablespoon of cornstarch dissolved in cold water Let this boil up once then remove and cool. Have the under-crust baked by the time the above is cool, then add to the mixture the beaten yolks of three eggs, place the custard in the crust and bake one-half hour. When done remove from oven, let cool, then place on top a meringue made of the whipped whites of the eggs and onehalf cup of sugar, and brown in oven.