Lemon Cream Meringue Pie

Ingredients

• 1 pie crust Paste (pie crust) (Prepare as described in the Custard Pie recipe.)
• 1 1/2 pints Milk
• 3 tablespoonfuls Cornstarch
• 1 cup Sugar
• 2 tablespoonfuls Butter
• 1 teaspoonful Lemon extract
• 1 teaspoonful Ground cloves
• 1 teaspoonful Ground cinnamon
• 2 lemons Lemon juice
• 4 eggs Egg yolks
• 4 eggs Egg whites
• 1 cupful Sugar

Instructions

1. 1In a saucepan, boil milk. In a separate bowl, dissolve cornstarch in a little milk. When the milk boils, take it off the heat and add the cornstarch mixture, stirring constantly. Return to heat and reboil. Remove from heat and beat in egg yolks, butter, lemon juice, lemon extract, cloves, and cinnamon. Pour at once into pie plates lined with paste, having high rim — as described in Custard Pie — bake in hot oven, until paste is cooked, about 20 minutes.
2. 2Having made the Lemon Cream Pie, whip 4 whites of eggs to dry froth; gently incorporate 1 cupful sugar; spread over top of pie; return to oven to set fawn color. Bake in a moderate oven for about 10 minutes, or until the meringue is lightly browned.