How can I forget a little girl who travels all the way from Smithers for a whole three quarters of an hour hanging on to quickly wilting dandylions, and when she climbs up the front porch steps stretches out her hand and says with a smile, " These are for you!" and reaches our for a hug. Such a nice gift. Praise God for grandchildren. 
Thanks kids, it was nice to hear from you, wish you were here. I made a big stew and going to put dumplings on it and here is the lemon pie for dessert. Everything is made from scratch and of course it pays to have a trusty good old cookbook that is well marked up. that is why i am sharing it right now. you never know!!!!
Grated rind of 1 large lemon
1/8 tsp salt
1/2 cup cornstarch
1 cup sugar
2 1/2 cups water
2 eggs separated
1 tbsp margarine
Juice of 2 lemons or about 3/4
Bake curst before filling. Mix grated lemon rind, salt, cornstarch, sugar, yolks and cold water. Cook until thick and add margarine and lemon juice. Pour into crust and make meringue.
Sprinkle salt to whites and beat until frothy, then add 2 tbsp sugar and a few drops of leom juice. and beat until quite stiff. Spread over filling and brown lightly in medium oven.
It was absolutely delicious!!!!!
Grated rind of 1 large lemon
1/8 tsp salt
1/2 cup cornstarch
1 cup sugar
2 1/2 cups water
2 eggs separated
1 tbsp margarine
Juice of 2 lemons or about 3/4
Bake curst before filling. Mix grated lemon rind, salt, cornstarch, sugar, yolks and cold water. Cook until thick and add margarine and lemon juice. Pour into crust and make meringue.
Sprinkle salt to whites and beat until frothy, then add 2 tbsp sugar and a few drops of leom juice. and beat until quite stiff. Spread over filling and brown lightly in medium oven.
It was absolutely delicious!!!!!
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