1 lemon. 2/3 cup sugar. 2 tablespoons flour. Little butter. 2 eggs. 1 cup boiling water.
Mix sugar, flour and butter together. Pour on boiling water, add the yolks of the eggs and the lemon, and boil about 2 minutes. Bake the crust, add the filling and beat the whites, and put on top. Place in a slow oven and brown.
Mrs. J. E. Warren.
2 eggs. 1 tablespoon cornstarch. 1 cup sugar. Juice of 1 lemon. 1 cup water.
Heat the water, sugar and juice to boiling. Then thicken with yolks and flour and just enough water to mix smooth. Beat white s stiff and add 2 tablespoons sugar. Spread on top and brown slightly. Mrs. Durbin Newton.
3/4 cup sugar. 1 lemon. 1 tablespoon cornstarch. 1 1/4 cups hot water. 3 eggs.
Cook sugar, cornstarch, yolks of 3 eggs, white of 1, in water until thick; then add juice and grated rind of lemon. Pour into baked crust. Spread meringue on top and brown slightly. Mrs. W. B. Hazelton.
4 eggs. 1 1/2 cups boiling water. 1 cup sugar. Grated rind and juice of 2 lemons. 2 heaping tablespoons Henkel's flour.
Beat yolks and whites of eggs separately. To the yolks add sugar, flour, lemon juice and rind, and lastly boiling water. Cook in double boiler and when it begins to thicken add 1/2 beaten whites. Stir thoroughly until thick enough. Use rest of the whites for meringue on top. After custard is cool fill a baked pie shell. Put meringue on top and bake until light brown. Mrs. G. E. Goddard.