2 qt. milk
1 c. sugar
4 egg yolks
1 tbsp. lemon extract
1 tbsp. vanilla extract
8 tbsp. cornstarch

Combine milk and sugar in 2 1/2 quart saucepan. Mix yolks, extracts, cornstarch and small amount of water in bowl until smooth. Over low heat, start to warm milk mixture, slowly adding egg mixture, stirring constantly until mixture boils and begins to thicken. Remove from heat and allow to thicken and cool.

CRUST:

3 c. flour
2/3 c. shortening
8 tsp. sugar
Dash of salt
1 1/2 tsp. baking powder
1 c. milk
1 sm. can evaporated milk

Cut shortening into dry ingredients, add milk. Mix as you would pie crust and roll out the same way. Fill unbaked pie shell and top with a crust like you would a fruit pie. With fingertips or pastry brush, lightly coat top crust with evaporated milk. Bake at 350 degrees for 20 to 30 minutes or until golden brown. Two pies.