Title: Mama's Lemon Meringue Pie
Categories: Pie
Yield: 9 Inch pie

1	c	Sugar
1/4	c	Corn strarch
1/4	ts	Salt
1 1/2	c	Boiling water
2		Egg yolks
1/3	c	Lemon juice
1	tb	Grated lemon rind
1	tb	Butter
1		Baked pastry shell
1		Recipe meringue

Combine sugar, corn starch and salt; add water gradually and cook over boiling water until smooth and thickened, stirring constantly. Cover and cook 15 minutes. Beat egg yolks and pour hot mixture over them gradually, stirring constantly. cook 5 minutes longer. Just before removing from heast add lemon juice, rind and butter. Mix well and cool. Pour into pastry shell, top with meringue and proceed as directed by meringue recipe. Makes 1 (9 inch) pie. VARIATION: Use milk instead of water and increase egg yolks to 3.

SOURCE: Culinary Arts Institute Encyclopedia Cookbook - 1948 TYPOS by Kathyn Cone

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