1 cup sugar plus 2 tablespoons
3 tablespoons corn starch
1 cup boiling water
4 tablespoons lemon juice
2 tablespoons butter
4 egg yolks
pinch salt
grated rind of 1 lemon
Combine corn starch and sugar, add water slowly,
stirring constantly, until thick and smooth.
Add slightly beaten egg yolks, butter, lemon rind and
juice and salt.
Cook 2 or 3 minutes.
Pour into baked shell.
Cover with meringue made from 3 egg whites
beaten stiff, and 2 1/2 tablespoons sugar.
Bake in slow oven 15 minutes or until light brown.
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