Lillian Wright'S Lemon Pie - cooking recipe

Ingredients

1 c. sugar
1 1/4 c. water
1 Tbsp. butter
1/2 c. cornstarch
3 Tbsp. cold water
6 Tbsp. lemon juice
1 tsp. grated lemon rind
3 egg yolks
2 Tbsp. milk
1 (8-inch) baked pastry shell
3 egg whites
6 Tbsp. sugar
1 tsp. lemon juice

Preparation

Combine 1 cup sugar, 1 1/4 cups water and butter.
Heat until sugar dissolves.
Add cornstarch blended with remaining water. Cook slowly until clear, about 8 minutes.
Add 6 tablespoons lemon juice and rind.
Cook about 2 minutes.
Slowly add egg yolks beaten with milk and bring to boil.
Cool.
Pour into baked shell. Spread with meringue made of egg whites, 6 tablespoons sugar and 1 teaspoon lemon juice.
Bake at 350\u00b0 for 12 to 15 minutes.