This recipe is from "Praise the Cook" by Crisco 1959.
1 cup sugar
1/4 teaspoon salt
1/4 cup flour
3 tablespoons cornstarch
2 cups water
3 eggs, separated
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon rind
6 tablespoons sugar
Combine sugar, salt, flour and cornstarch in saucepan. Stir in water. Cook over moderate heat until mixture becomes thick and clear. ( Mine gets thick but not clear.) Add a little of the hot mixture to beaten egg yolks. Return to hot mixture and cook 1 minute, stirring constantly. Remove from heat and beat in butter lemon juice and rind. Pour into baked 9 inch pastry crust. Cool slightly and top with meringue made by beating egg whites and adding 6 tablespoons sugar until stiff peaks form. Brown in hot oven 425 degrees for 5-7 minutes.
We don' get to eat this pie. My husband is taking it to a pie auction tonight.
