Lemon Pie Filling (Karen Burbidge)Bring to boil in saucepan over water: 1-1½ c. water
Mix & add to boiling water: 6 T. cornstarch, 1½ c. sugar, ¼ t. salt. Stir until thickened. Set over hot water, cover and cook about 10 minutes.
Separate: 3 eggs. Stir small amount of mixture into slightly beaten egg yolks, return to double boiler and cook until yolks are coagulated (2-6 minutes). Remove from heat.
Add: 1½ T. butter, juice from 2 lemons, rind of 1 lemon. Beat thoroughly and cool. Place in baked pie crust. Cover with meringue made from the whites. Bake @ 300° for 20 minutes.