LEMON CREAM PIE
1½ cups sugar
4½ tbsp. flour
Few grains salt
¾ cup Carnation Milk
1 tsp. grated lemon rind
5 tbsp. lemon juice
1 tbsp. butter
2 eggs
¾ cup water
Mix sugar, flour, and salt thoroughly; scald Carnation with the water; add milk to dry mixture, stirring until well blended. Return to the double boiler and cook for 25 minutes, stirring occasionally; add to well beaten egg yolks and continue cooking for 2 minutes; add butter, lemon juice and rind. Pour filling into baked pastry shell. Cover with meringue made by folding 2 tbsp. powdered sugar or granulated sugar and ⅛ tsp. baking powder into 2 stiffly beaten egg whites. Brown in a slow (300°F) oven. Makes 1 pie.