Grate the rind of one smooth, juicy lemon, and squeeze out the juice,
straining it on the rind. Put one cup of sugar and a piece of butter
the size of an egg in a bowl, and one good-sized cupful of boiling
water into a pan on the stove. Moisten a tablespoonful of corn
starch, and stir it into the water; when it boils, pour it over the
sugar and butter, and stir in the rind and juice. When a little coo],
add the beaten yolks of two eggs. Butter a deep plate, and cover all
over with cracker dust (very fine crumbs). This is the crust. Pour
in the mixture, and bake; then frost with the whites (beaten stiff),
and brown.