Lemon Pie

Take one tablespoonful of corn starch; moisten the starch with a little cold water, then add one cup of boiling water, one cup of sugar, one well beaten egg, the juice and grated rind of one fresh lemon. Bake in a rich paste. Beat the whites of three eggs to a stiff froth; add two tablespoonfuls of powdered sugar, spread over the pie when a little cool; replace in the oven and brown slightly.