Title: Corey's Lemon Pie
Categories: Pie
Yield: 1 Recipe

2		Lemons, juiced
1		Lemon rind, grated
2	tb	Corn starch
3		Eggs, separated
1 1/2	c	Sugar
3	tb	Flour
1	ts	Butter or margarine
2	c	Boiling water

Sift flour, corn starch, and sugar into a saucepan. Add butter. Add the lemon juice to the egg yolks and beat with a rotary egg beater until they are thick and velvety. Add this to the sugar, corn starch, butter and flour mixture and stir until free from lumps. You may need to add a few tablespoons of cold water to make thin enough not to lump. Pour the boiling water over lemon mixture. Set on the stove and let come to a boil, stirring constantly. And here is a secret; Your pie will have a better flavor if it scorches just a tiny bit. Add grated lemon rind.

Let cool, stirring often. Pour into pie shell, and add meringue. Do not flatten the meringue, but let it stand in peaks. Brown slightly.

Source: "From my Ozark Cupboard", 1950

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