2 quarts buttermilk 1 3/4 cups cornstarch 1 1/2 quarts maple or dark corn syrup

16 eggs, beaten separately 1/2 cup margarine 1/2 teaspoon salt 1 1/2 cups lemon juice

Mix cornstarch with two cups cold water; add to scalding milk, stirring constantly until smooth and thick; cook twenty minutes. Add gradually to yolks, then add remaining ingredients, and cook five minutes.

Line pie plates with any preferred pastry, building up a good edge; prick bottom and sides with fork, and bake until crisp, but not very brown. Turn in filling, cover with meringue, and bake slowly until brown. Meringue: Beat egg whites until stiff; add three-fourths cup sugar gradually, and one teaspoon lemon extract. Pile lightly on pies, leaving uneven surface.