The Boston cooking-school cook book

by Fannie Merritt Farmer

Lemon Pie III

Yolks 4 eggs

6 tablespoons sugar

Few grains salt

1¼ cups milk

Whites 4 eggs

⅞ cup powdered sugar

1 lemon

Beat yolks of eggs slightly, add sugar, salt, grated rind of lemon, and milk. Line plate with paste as for Custard Pie. Pour in mixture. Bake in moderate oven until set. Remove from oven, cool slightly, and cover with Meringue III (see p. [480]) made of whites of eggs, powdered sugar, and lemon juice.