Evening Republican, Volume 17, Number 14, Rensselaer, Jasper County, 16 January 1913 — Lemon Pie. [ARTICLE]

Lemon Pie.

Grated rind and juice of one large lemon. Put in mixing bowl, add pinch salt, butter size of a walnut, large cup sugar and beaten yolkn of two eggs. Whip until light and creamy. When you begin to make pie have double boiler on stove and boiling water In the tea-kettle. Put heaping tablespoon of cornstarch into ■ cup with enough cold water to dissolve it, empty into double boiler and pour on It immediately a cup of boiling water. Stir until clear and ready for the prepared mixture. Pour the mixture onto the cornstarch and let cook eight or ten minutes. Have crust baked and add filling. Frost with the following and brown nicely In oven; Frosting.—Whip whites of two eggs stiff, add two tablespoons sugar. This reads as though it was a lot of work, but really is quite easy and always good. The filling will be quite thick after it has cooked the eight or ten minutes.