Lillian Wright'S Lemon Pie

• 1 c. sugar
• 1 1/4 c. water
• 1 Tbsp. butter
• 1/2 c. cornstarch
• 3 Tbsp. cold water
• 6 Tbsp. lemon juice
• 1 tsp. grated lemon rind
• 3 egg yolks
• 2 Tbsp. milk
• 1 (8-inch) baked pastry shell
• 3 egg whites
• 6 Tbsp. sugar
• 1 tsp. lemon juice

1. Combine 1 cup sugar, 1 1/4 cups water and butter.
2. Heat until sugar dissolves.
3. Add cornstarch blended with remaining water. Cook slowly until clear, about 8 minutes.
4. Add 6 tablespoons lemon juice and rind.
5. Cook about 2 minutes.
6. Slowly add egg yolks beaten with milk and bring to boil.
7. Cool.
8. Pour into baked shell. Spread with meringue made of egg whites, 6 tablespoons sugar and 1 teaspoon lemon juice.
9. Bake at 350u0b0 for 12 to 15 minutes.

sugar, water, butter, cornstarch, cold water, lemon juice, lemon rind, egg yolks, milk, pastry shell, egg whites, sugar, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=174924 (may not work)