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Lemon Cream Pie

The grated rind and juice of 2 lemons I cup sugar 11/2 cups boiling water Pie Paste No. 2 Beat yolks and whites of eggs separately. To beaten yolks add sugar, flour, lemon juice and rind, and lastly boiling water. Cook in a double boiler and when it begins to thicken, add to it one-half of beaten whites. Stir this in thoroughly and let it cook until it is as thick as desired.

Use the remainder of the egg whites for the meringue on top of pie. After your custard has cooled, fill a baked shell of pie paste No. 2, pile meringue on top, and bake in a very slow oven until the meringue is brown. (See illustration, page 51.)