La Compe Lemon Pie - cooking recipe

Ingredients

3 eggs
1 3/4 c. sweet milk
2 lemons
pinch of salt
2 Tbsp. butter
1 c. sugar
3 Tbsp. cornstarch
grated rind of 1 lemon (optional)
1 Stir-N-Roll pie shell

Preparation

Blend sugar, salt and cornstarch. Add enough milk to wet dry ingredients. Beat in egg yolks; blend well. Add remainder of milk and butter. Cook to custard consistency over a low fire.
Remove from heat and add lemon juice and grated lemon peel.
Pour into baked pie shell.
Beat egg whites until they are light and hold a peak.
Add 3 tablespoons sugar, one at a time, beating after each addition. Spread on pie and brown slowly.