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Lemon Pie

1 Cup Yellow Corn Syrup 1 Cup Milk 2 Tablespoons Cornstarch 3 Eggs Grated Rind and Juice of 1 Large Lemon Pinch of Salt Cook the syrup, milk and cornstarch together in a double boiler for fifteen minutes. Beat the yolks of two eggs and one whole egg slightly and stir smooth with the first mixture. Add the lemon juice and rind of the lemon and the salt, and cook one minute. Fill the paste while hot and bake in a quick oven.

When cool make meringue of the whites of the two eggs, and return to the oven to brown.