LEMON PIE

The juice and rind of one lemon, two eggs, eight heaping tablespoonfuls of sugar, one small teacupful of milk, one teaspoonful of corn starch. Mix the corn starch with a little of the milk. Put the remainder on the fire, and when boiling, stir in the corn starch. Boil one minute. Let this cool, and add the yolks of the eggs, four heaping tablespoonfuls of the sugar, and the grated rind and juice of the lemon, all well beaten together. Have a deep pie plate lined with paste, and fill with this mixture. Bake slowly half an hour. Beat the whites of the eggs to a stiff froth, and gradually beat into them the remainder of the sugar. Cover the pie with this, and brown slowly.