Lemon Cream Pie

• 1 baked 9-inch pie shell
• 2 c. milk
• 1/2 c. cornstarch
• 1 c. sugar
• 1/8 tsp. salt
• 3 egg yolks
• 1/3 c. lemon juice
• 1 tsp. grated lemon rind
• 2 Tbsp. butter
• 1 egg white

1. Scald milk in top part of double boiler.
2. Combine cornstarch, sugar and salt; blend thoroughly.
3. Pour part of the milk over dry ingredients, stirring constantly.
4. Gradually add all the milk. Return to double boiler; cook, stirring until thickened.
5. Beat egg yolks.
6. Add a little of the hot mixture from the double boiler; mix.
7. Put this in double boiler with rest of hot mixture; cook 2 minutes longer.
8. Remove from heat.
9. Add lemon juice, rind and butter; stir until smooth.
10. Cool.
11. Fold in the egg white which has been beaten stiff.
12. Pour into pie shell.
13. Top with meringue.
14. Bake at 325u0b0 for 15 minutes, or until lightly browned.

shell, milk, cornstarch, sugar, salt, egg yolks, lemon juice, lemon rind, butter, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220768 (may not work)