LEMON CREAM
| Mix thoroughly in a saucepan | ¾ cup sugar |
| 3 tablespoons cornstarch | |
| ¼ teaspoon salt | |
| 1 teaspoon grated lemon rind | |
| 3 egg yolks | |
| Stir in gradually until smooth a mixture of | ¾ cup Pet Evaporated Milk |
| ¾ cup water | |
| Cook and stir over low heat until thickened, about 10 minutes. | |
| Remove from heat and stir in gradually | ⅓ cup lemon juice |
| Cover and cool thoroughly. Put into cold 9-inch baked pastry shell. Spread with Meringue ([page 5]). Bake as directed. Cool thoroughly before cutting with wet knife. | |