LEMON CREAM
Reading edition
Mix thoroughly in a saucepan ¾ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon grated lemon rind
3 egg yolks
Stir in gradually until smooth a mixture of ¾ cup Pet Evaporated Milk
¾ cup water
Cook and stir over low heat until thickened, about 10 minutes.
Remove from heat and stir in gradually ⅓ cup lemon juice
Cover and cool thoroughly. Put into cold 9-inch baked pastry shell. Spread with Meringue (page 5). Bake as directed. Cool thoroughly before cutting with wet knife.
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