Lemon Meringue Pie
(Henschel)

1 1/2 cups sugar
1/3 cup cornstarch
1 1/2 cups water
3 egg yolks, beaten
3 tablespoons butter
1/4 cup lemon juice
1 tablespoon grated lemon rind
9" baked pie shell

Mix sugar and cornstarch in saucepan. Gradually stir in the waater. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for one minute.

Slowly stir 2 spoonfuls of sugar mixture into the beaten egg yolks. Blend altogether in the saucepan. Boil again for one minute until smooth.

Blend in the butter, lemon juice and rind.

Pour into a baked pie shell. Cover with meringue.

Bake at 400° for 8 to 10 minutes until a delicate brown. Cool.