Lemon Pie
1 lemon medium size
2 eggs
1 cup of white granulated sugar
1 cup of cold water
1 1/2 teaspoon of cornstarch
1 Tablespoon of butter
1 pie crust
Line a tin with crust and bake separately accordingly to the instructions on the crust. Grate the rind of one lemon and then squeeze out the juice of the fruit. Beat the the yolks of two eggs with one cupful of sugar. Put the whites of the eggs to the fridge to chill them well. Take one cupful of cold water and dissolve in it one and one half of the Tablespoonfuls of cornstarch in the water and put into it one tablespoonful of melted butter. Put this mixture onto the stove into a double cooker and boil on the slow fire and stir until it thickens. Take the whites of the eggs and beat them until stiff with a little sugar and a pinch of salt for the frosting. When done and you have a nice foam, put the foam of the egg whites on the pie and set into the oven, bake till brown.