Lemon Pie II
- 3/4 cup sugar
- 3/4 cup boiling water
- 2 tablespoons corn-starch
- 2 tablespoon flour
- 2 egg yolks
- 3 tablespoons lemon juice
- Grated rind 1 lemon
- 1 teaspoon butter
Mix corn starch, flour, and sugar, add boiling water, stirring constantly. Cook two minutes, add butter, egg yolks, and rind and juice of lemon. Line plate with paste same as for Custard Pie. Turn in mixture which has been cooled, and bake until pastry is well browned. Cool slightly, and cover with Meringue I; then return to oven and bake meringue.
Submitted by Aug 20, 2009
15 min
30 min
45 min