LEMON PIE NO. 2. The accompanying recipe is similar to lemon pie No. 1, except that it contains some butter and in quantity is a larger recipe. If more than one pie is desired at a time, it is easy to multiply the quantities given.

• 1-1/2 c. sugar
• 1/4 tsp. salt
• 2/3 c. corn starch
• 3 c. water
• 2 eggs
• Grated rind of 1 lemon
• 1/2 c. lemon juice
• 2 Tb. butter

Mix the sugar, salt, and corn starch and add to the boiling water. Cook directly over the flame until the mixture becomes thick. Then place in a double boiler. Separate the eggs, beat the yolks, and add to them the grated rind of lemon and the lemon juice. Stir all into the corn-starch mixture. Add the butter, and when it has melted remove from the heat. Pour the mixture into the baked crust of a pie. Make meringue of the egg whites, cover the filling with the meringue, and bake in a moderate oven until a delicate brown.

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