juice and rind of 1 lemon
2 eggs, separated
1 c. plus 2 tbsp. sugar
1 tbsp. cornstarch
butter (the size of an egg)

Boil the water. Add the cornstarch and stir and boil until clear. Pour this over the sugar and butter. When cold, add lemon and egg yolks. Pour into plate lined with crust.

Bake in hot oven, having the greatest heat at bottom of oven. When nearly done, cover with meringue made of the beaten egg whites and 2 tablespoons sugar. Return to the oven and brown.