My grandmother Rosie, lived in rural Iowa, cooked over a wood stove, bathed in a tin tub in the kitchen, and used an outhouse until the 1980's. Most of her recipes were never written, but taught to her children and grandchildren. * Juice and grate rind of 1 lemon, add 1 cup sugar, yolks of 2 eggs (save the whites for later) & 1 cup of boiling water. Mix well and cook until it starts to boil. Add 1 heaping tablespoon of corn starch (mixed with a little cold water), then cool until it is thick - stirring constantly. Pour into baked crust and cover with the meringue made of 2 egg whites and a little sugar whipped until stiff. Brown slightly.
