Sixeggs, threelemons, sixtablespoonfuls of corn starch, and one large spoonful of butter. Cook the corn starch in apint and a half of water, and stir in the butter. Let it get cool, and then stir in the yolks of the eggs, the juice of the lemons, and the grated rind; also onecup of sugar. Bake this lightly in a pudding dish, and when cold pour it over a meringue, or icing, made with the whites of the eggs, and sufficient sugar to make a thick icing. Put it back in the oven, and let it brown lightly.