| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pie |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Cornstarch |
| 1 1/2 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1 3/4 |
c |
Water |
| 4 |
|
Egg yolks; slightly beaten |
| 2 |
tb |
Butter |
| 1 |
tb |
Lemon rind (optional) |
| 1/2 |
c |
Lemon juice |
| 1 |
|
(9-inch) pie shell |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
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