3 eggs, juice and grated rind of 1 lemon, 1 cup sugar, 3 tbsp. boiling water.

Cook yolks of eggs, 1/2 cup sugar, juice and rind of Lemon and water in double boiler until thick.

Beat whites of eggs until stiff and add 1/2 cup sugar. Stir in boiled mixture, put in baked crust and brown in oven. - Mrs. M. Belle Woods.

Lemon Surprise Pie

Yolks of 3 eggs, rind and juice of 1 lemon, 1/2 cup sugar 3 tbsp. hot water.

Cook in double boiler until thick. Beat whites of eggs until stiff and add 1/2 cup sugar, beating again. Add to other mixture and beat well. Put in baked pie crust and brown quickly in hot oven.

- Mrs. R. Seefurth.

Lemon Cream Pie

Put 2 cups water in double boiler and add 1 large cup sugar with grated rind and juice of 1 lemon, 1 tbsp. butter and pinch of salt. When boiling hot, add 2 heaping tbsp. cornstarch, which has been dissolved in a little cold water, stirring rapidly until well cooked. Set aside to cool slightly and add the beaten yolks of 3 eggs. Line pie plate with rich crust partly baked, fill with lemon mixture and return to oven and bake, while beating the whites and 3 tbsp. sugar. Top the pie, return to oven to brown. This will make 1 very large or 2 small pies.

- Mrs. L. Scharstein.

Lemon Sponge Pie

1 cup sugar, 1 lemon( grate entirely). 1 tbsp. flour, heaping, 1 tbsp. butter, 1 cup sweet milk and 2 eggs.

Cream butter and sugar, add lemon and well-beaten yolks, then the flour and milk alternately, lastly, the stiffly-beaten whites of the eggs folded in. Bake in the crust in a slow oven. - Mrs. M. E. Kurts.

Lemon Prune Pie

1 cup cold water, 1 cup sugar, 2 tbsp. cornstarch, 1 1/2 cups cooked prunes (pitted), 2 eggs, 1/4 tsp. salt, 4 tbsp. lemon juice, grated lemond rind, 6 tbsp. sugar. Line a medium-sized plate with pastry having a fluted edge, and bake. Place cornstarch, salt, 1 cup of sugar, and the water, in a double boiler and cook 20 minutes. Add carefully, stirring constantly, the egg yolks slightly beaten, and cook until very thick. Remove from the fire, add the lemon juice, and grated rind of 1 lemon. Set aside to cool. When cold, pour over the prunes and top with meringue made from the egg whites and the 6 tbsps. of sugar. Place in a slow oven to set and brown.

- Miss Lillian Cooley.