LEMON PIE WITH MERINGUE

¾ cup sugar
3 tablespoons cornstarch
1 cup boiling water
3 tablespoons lemon juice
and grated rind
1 tablespoon butter
2 egg yolks

Method—Mix sugar and corn starch thoroughly, pour boiling water over them, stirring constantly. Cook until thick and until starch is well done. Add lemon juice and butter. Cool slightly and add egg yolks. Pour into plate lined with pastry and bake until paste is cooked. Or pour into crust already baked.

Ingredients—2 egg whites beaten stiff, 2 to 4 tablespoons of powdered sugar, a few drops of vanilla. Add sugar gradually to stiffly beaten whites of eggs. Add flavoring. Spread over top of pie and cook until golden brown in a slow oven.