Lemon Pie
The juice and rind of one lemon, two eggs, eight heaping tablespoonfuls of sugar, one small tea-cupful of milk, one teaspoonful of cornstarch. Mix the cornstarch with a little of the milk. Put the remainder on the fire, and when boiling, stir in the cornstarch. Boil one minute. Let this cool, and add the yolks of the eggs, four heaping table-spoonfuls of the sugar, and the grated rind and juice of the lemon, all well beaten together. Have a deep pie plate lined with paste, and fill with this mixture. Bake slowly half an hour. Beat the whites of the eggs to a stiff froth, and gradually beat into them the remainder of the sugar. Cover the pie with this, and brown slowly.