Lemon Cream Pie

Directions

1. 1
   Scald milk in top part of double boiler.
2. 2
   Combine cornstarch, sugar and salt; blend thoroughly.
3. 3
   Pour part of the milk over dry ingredients, stirring constantly.
4. 4
   Gradually add all the milk. Return to double boiler; cook, stirring until thickened.
5. 5
   Beat egg yolks.
6. 6
   Add a little of the hot mixture from the double boiler; mix.
7. 7
   Put this in double boiler with rest of hot mixture; cook 2 minutes longer.
8. 8
   Remove from heat.
9. 9
   Add lemon juice, rind and butter; stir until smooth.
10. 10
    Cool.
11. 11
    Fold in the egg white which has been beaten stiff.
12. 12
    Pour into pie shell.
13. 13
    Top with meringue.
14. 14
    Bake at 325° for 15 minutes, or until lightly browned.