Creamy Lemon Pie:

2 cups water
1 cup sugar
5 tbsp. cornstarch
1/4 tsp. salt
3 egg yolks, beaten
2 tbsp. butter
5 tbsp. lemon juice
1/2 tsp. grated lemon rind

Combine sugar, salt, cornstarch, and 1/2 cup of water in the top of a double boiler. Mix well, then add remaining 1 1/2 cups of water. Continue to cook over low heat, stirring constantly until mixture is clear. Add remaining ingredients and cook over double boiler until thick and clear.

Refrigerate overnight or for at least several hours. When filling is cold, whip using a wire whisk or the whisk attachment of an electric mixer until light; pour into baked pie shell. Top with egg white topping (see below) and bake until golden brown.

Egg White Topping:

Beat 3 egg whites until medium stiff, add 6 tbsp. sugar, 1/4 tsp. salt and beat until stiff.

Pie Crust:

1 1/2 cups flour
1/2 cup shortening
1/2 tsp. salt
1/3 cup cold water

Bake until brown in 350°F oven. Pour lemon filling into pie shell, top with egg white topping and bake until golden brown.

Submitted by: Belle