2 c. water
1 c. sugar
2 tbsp. cornstarch
Juice of 1 1/2 lemons
3 egg whites
1/4 tsp. lemon rind

Dissolve cornstarch in some of the water, add to sugar, lemon juice and grated rind. Then gradually pour on rest of water, stirring to keep smooth and put in double boiler. Cook until clear and smooth for 15 minutes. Then fold in stiffly beaten egg whites and pour out to cool. May be served with dash of whipped cream.