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Lemon Pie Filling

2 T cornstarch 2 lemons-(juice) and grated rind of one Scald milk, thicken with sugar and cornstarch mixed. Combine egg yolks with a T scalded milk and add to mixture. Cook 10 minutes. Remove from fire, add salt and beat well. When cold, add lemon. Place in previously baked pie crust. Cover with meringue of egg whites. Mrs. S. C. Kimball.

Note: Mrs. Thomas Corlett uses 14 C milk and 3 eggs. 1 C sugar 2 egg yolks 2 T cornstarch