Lemon Pie, page 105

The juice and grated rind of one lemon, (being careful not to grate through the yellow into the white lining), 1 table-spoonful of corn starch, 1 cupful of sugar, 1 egg, a piece of butter the size of a small egg, 1 cupful of boiling water. Stir the corn starch in a little cold water and add it to the boiling water; when it boils up after stirring in the corn starch, set it off the stove, add the butter and sugar, which have been well stirred together; when cool add the beaten egg and lemon. Bake with upper and under crusts or with under crust only.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.