Lemon Pie, No. 2 Recipe ingredients

• 1 cup sugar
• 2 tablespoons cracker dust
• ¼ teaspoon salt
• ½ cup milk
• 2 eggs

To prepare this Lemon Pie, No. 2 Recipe, first mix sugar and corn starch, add boiling water slowly and cook until clear; add the butter, beaten egg yolks and lemon; cool the mixture. Line a pie plate with half the rule for plain pastry, with a fork prick the bottom, or use a perforated pie pan. Bake the crust to a light brown, when done pour in the lemon mixture. Whip the whites of eggs very stiff, add 2 tablespoons of sifted powdered sugar. Spread this mixture over the top for a meringue; return to the oven and brown lightly.

Grated rind and juice of 1 lemon

Use this rule to fill shallow muffin pans lined with rough puff paste, cover each with a meringue.