Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Cornstarch |
| 1½ cup | Sugar |
| ¼ teaspoon | Salt |
| 1¾ cup | Water |
| 4 \N | Egg yolks; slightly beaten |
| 2 tablespoons | Butter |
| 1 tablespoon | Lemon rind (optional) |
| ½ cup | Lemon juice |
| 1 \N | (9-inch) pie shell |
Blend cornstarch, sugar and salt in saucepan. Stir in water gradually. Cook over medium heat until boiling. Boil 1 minute. Stir half of mixture slowly into egg yolks. Return to pan, stirring constantly. Beat over low heat for 2 minutes. Remove from heat, add butter, lemon rind and juice. Beat to cool slightly. Pour into 9-inch baked shell. Cover with meringue. Bake at 350 for 15-20 minutes.
MRS GILBERT BONNER (SUSIE)
BLACKTON, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .