This is a good, old-fashioned recipe for lemon pie, baked with two
crusts, and not expensive. Grate the yellow outside rind from one
lemon, use juice and pulp, but not the white part of rind; mix with 2
small cups of sugar, then add 1 cup of water and 1 cup of milk, and 1
large tablespoonful of corn starch, moistened with a little of the one
cup of water. The yolks of 2 eggs were added. Mix all ingredients and
add the stiffly beaten whites of eggs. This quantity will fill three
small pastry crusts. The mixture will measure nearly one quart. Pour
into the three crusts, moisten edges of pies, place top crusts on each
pie. Pinch edges of crust together and bake in hot oven.