Lemon Cream Pie
| 1 1/2 Cup Sugar | 1 3/4 Cup Water |
| 1 1/2 Tbl Oleo | 1/2 Cup Cornstarch |
| 5 Tbl Water | 5 Eggs |
| 3 Tsp Milk | 12 Tbl Lemon Juice |
Combine sugar 3/4 cup water and oleo and cook together. Mix cornstarch and 5 t water and add to the hot mixture. Cook until clear. Beat 5 egg yolks with milk ad to the mixture and cook 2 minutes longer. Remove from heat and mix in the lemon juice. Pour into baked pie shell and top with beaten egg whites. Brown top in oven at 325 degrees for 20 minutes.
