Lemon Pie
1½ tablespoons corn-starch
I lemon
1 cup water
1 egg-white
1 tablespoon butter
I to 3 tablespoons sugar
1 cup sugar
Mix the corn-starch in a little of the cold water and bring the rest of the water to the boiling-point. Add the moistened cornstarch and cook until transparent. Add the butter, sugar, lemonjuice and grated rind and set aside to cool. Beat the mixture well and turn into a baked crust. Make a meringue with the stiffly beaten white of egg and sugar. Brown the meringue and serve the pie cold.