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 slightly beaten eggs
1/4 c. lemon juice
Pastry for 2 crust pie

Blend cornstarch and water; add boiling water and cook until thick and clear. Add sugar, lemon rind, and butter. Cool. Stir in eggs and lemon juice; put in pie shell. Cover with top crust; spread with Crisco, milk, and sprinkling of flour. Make vents. Bake at 425 degrees for 10 minutes at 375 degrees for 30 minutes.