Custard Pie

• 1 level tablespoon cornflour
• ¾ pint milk
• grated rind of ½</

Mix cornflour smoothly with a little milk; combine remaining milk with lemon rind in the top of a double saucepan and simmer gently over water for 15 minutes. Strain hot milk into cornflour and return to double saucepan; cook over water, stirring constantly, until thickened. Add sugar, vanilla extract and salt, to taste; cool.

Beat eggs and add them to custard mixture. Mix well.