LEMON PIE

1/2 cup cold water
2 1/4 tsp. salt
7 Tbsp. cornstarch

Mix together and set aside.

1 1/2 cup Hot water
1 1/4 cup sugar

Bring to a boil.  Slowly add cornstarch mixture.  Cook over low heat for 15 minutes.  Stir often with rubber spatula.

3 egg yolks - slightly beaten

Pour hot mixture slowly into beaten egg yolks and mix well.  Return to heat and cook 5 minutes stirring continually.  Add:

Juice of 2 small lemons (1/3 cup)
Grated rind of 1 lemon
1 1/2 Tbsp. butter

Pour into baked pie shell.  Top with meringue:

3 egg whites (room temperature)

Beat egg whites until they begin to hold peak.  Add ( 1 spoonful at a time) 7 Tbsp. of sugar and 1/2 tsp. cream of tartar.  Beat until sugar is dissolved.  Seal edges.

TARTS (doubled recipe)

1 cup water
1/2 tsp. salt
1 scant cup cornstarch

3 cups hot water
2 1/2 cups sugar
6 eggs - 6 yolks, 3 whites with 3 egg whites slightly whipped
3/4 cube of butter (should be 3 Tbsp.?)

NOTE:  6 times this recipe makes 150 tarts)