Lemon Pie
2 egg yolks 3 tablespoons lemon juice Grated rind of 1 lemon 1 teaspoon butter Mix cornstarch and sugar, add boiling water, stirring constantly. Cook 2 minutes, add butter, egg yolks and rind and juice of 1 lemon. Line a plate with Pie Paste No. 2. Put a rim 1½ inch wide around rim; flute with the fingers first dipped in flour. Turn in edge, or cut pastry larger than plate and build up a mixture which has been cooled and bake until pastry is done. Cook slightly and cover with a meringue, then return to oven and bake meringue.
Meringue Beat whites of 2 eggs until stiff, add gradually 2 tablespoons powdered sugar and continue beating; then add 1/2 tablespoon lemon juice or 1/4 teaspoon vanilla. 4 eggs 2 heaping tablespoons flour