MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Lemon Pie
  Categories: Penndutch, Pies
       Yield: 1 servings
  
       2 c  Water, boiling
       2 tb Cornstarch
       1 c  Sugar
     1/2    Lemon, grated rind of
       1    Lemon, juice of
       2    Egg, separated
       1 tb Butter
            *pastry
       3 tb Powdered sugar
  
   Mix the cornstarch and sugar together and slowly add the boiling
   water, stirring constantly. Cook until mixture thickens. Remove from
   the fire and add the beaten egg yolks and butter, lemon rind and
   juice. Cook about 1 minute. Line one large deep pie pan with pastry,
   prick the bottom with a fork and bake at 450-F for 20 minutes. Remove
   from fire and fill with the cooled lemon filling. Beat the egg
   whites, gradually adding about 3 Tbsp powdered sugar when soft peaks
   form. Continue beating until stiff peaks form. Spread meringue on
   pie. Cover pie and return to the oven, reduce heat to 325-F and brown
   the meringue.
   
   Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
   Arts Press, 1936.
  
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