Lemon Pie (1)

Crust, 1 lemon, 1 1/4 cups white sugar, 1 cup water, a piece of butter the size of an egg, 1 tablespoonful flour, 1 egg.

Make your crust as usual; cover your pie-tins (I use my jelly-cake tins) and bake exactly as for tart crusts. If you make more than you need, never mind, they will keep. While they are baking, if they rise in the center, take a fork and open the crust to let the air out. Now make the filling as follows: For one pie take a nice lemon and grate off the outside, taking care to get only the yellow; the white is bitter. Squeeze out all the juice; add white sugar, water and butter. Put in a basin on the stove. When it boils stir in the flour, and the yolk of one egg, beaten smooth with a little water. When it boils thick take off the stove and let it cool. Fill vour pie crust with this. Beat the white of an egg stiff, add a heaping tablespoonful of sugar; pour over the top of the pie. Brown carefully in the oven.

Lemon Pie (2)

One cup sugar, 1 tablespoonful butter, 1 egg, 1 lemon, juice and rind, 1 teacupful boiling water and 1 tablespoonful corn-starch.

Dissolve the corn-starch in a little cold water, then stir it into the boiling water; cream the butter and sugar, then pour over them the hot mixture; cool, add the lemon juice, rind and beaten egg; bake with or without upper crust.