Lemon Cream Pie. ✠
1 teacup powdered sugar.
1 tablespoonful butter.
1 egg.
1 lemon—juice and grated rind, removing the seeds with care.
1 teacupful boiling water.
1 tablespoonful corn-starch, dissolved in cold water.
Stir the corn-starch into the water, cream the butter and sugar, and pour over them the hot mixture. When quite cool, add lemon and the beaten egg. Take the inner rind off the lemon and mince very small.
Bake in open shell.