Ruth's Lemon Pie

• 1-1/2 cups sugar
• 1-1/2 cups boiling water
• 4 tbls. cornstarch
• 4 eggs, separated
• 1/2 cup lemon juice
• 1 stick of butter

Mix dry ingredients together well. Slowly add egg yolks and mix well. Add a small amount of water and mix, then add the rest of the water.

Cook slowly until thick, then add lemon juice and butter. Cook until very thick.

For the meringue, beat the egg whites until soft peaks form, then gradually add 8 teaspoons of sugar and 1 tablespoon of lemon extract. Beat until stiff peaks form.

Pour filling into baked pie shell, top with meringue. Brown in oven at 350° F.