3/4 cup sugar 2 egg yolks 3/4 cup boiling water 3 tablespoons lemon juice
2 tablespoons corn-starch Grated rind 1 lemon
2 tablespoons flour 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.
