CRUST:

2 c. flour
1 tsp. salt
2/3 c. plus 2 tbsp. butter flavor Crisco
4 to 5 tbsp. cold water

FILLING:

1/4 c. cornstarch
1/4 c. water
1 1/2 c. boiling water
1 1/2 c. sugar
2 tbsp. grated lemon rind
1 tbsp. butter
2 eggs, beaten
1/4 c. lemon juice

Cut Crisco into flour and salt until mixed rather fine. Add water 1 tablespoon at a time, tossing with a fork until all flour is moistened. Filling: Blend cornstarch and water. Add boiling water and cook until thick and clear. Add sugar, lemon rind and butter. Cool. Stir in eggs and juice. Turn into pie shell. Make vents in top crust and cover pie. Brush with milk and sprinkle with sugar. Bake at 425 degrees for 10 minutes then at 375 degrees for 30 minutes.