1 1/2 C. sugar
3 tablespoon Cornstarch
3 egg yolks
3 tbsp buter
3 tbsp lemon juice
1 1/2 tbsp grated lemon rind
2 Cups water
Should be made in a double boiler unless you are very careful
Mix together sugar & cornstarch. Stir in boiling water, Cook over direct heat, stirring constantly until mixture thickens and boils. Beat egg yolks slightly & add a little of hot liquid. Then add egg mixture to hot liquid. Cook 5 mi. stirring constantly. Remove from heat. Blend in Butter, lemon juice & rind. Pour into cooled baked pie crust. Add meringue & bake until meringue is brown. 350 degrees for about 20 mi.
Meringue
3 egg white
3 tablespoons water
1/2 teaspoon Cream of tartar
Whip with electric beater until it stands in peaks. Add 3 teaspoon of sugar & whip well. Spread on pie & bake 375 f for 20 mi or until golden brown.
(Editor’s note: On the blue recipe card below, Grandma tags this recipe as “Low Country.” What do you all remember about it?)
King Kitchen 
Hi Carey. This recipe was what Grandma used before sweetened condensed milk was “invented”. It makes very good pie, and the lemon part is stiffer than the Quickie pie. But it is not really better and obviously much more trouble. It disappeared from our menu with the appearance of the other recipe.