Lemon Pie Filling

I found this recipe among Margaret LeRoux’s collection. It’s Nora LeRoux’s recipe.

6 eggs separated (Keep out 2 egg whites; see below)

Beat egg yolks until light in the top of a double boiler (Have water in bottom half at a low boil)

Add:

1 cup sugar

A good sized piece of butter

Juice and rind of 1 lemon

1 scant tsp. cornstarch and 1 scant tsp. flour mixed very smooth in a little milk

Stir constantly till mixture thickens.

Take off heat, let cool for a few minutes while you beat 2 of the egg whites till stiff.

Save the other 4 for meringue.

Fold egg whites and lemon rind into pie filling mixture. Pour into a pre-baked pie crust, top with meringue and bake in a hot oven till meringue is browned.