double crust lemon pie

Ingredients For double crust lemon pie

• 1/4 c

  cornstarch
• 1/4 c

  water
• 1 1/12 c

  boiling water
• 1 1/2 c

  sugar
• 2 Tbsp

  grated lemon rind
• 1 Tbsp

  butter
• 2

  eggs slightly beaten
• 1/4 c

  lemon juice, fresh
• pastry for double-crust 9" pie
• 1 1/2 Tbsp

  shortening (i use crisco) to brush crust
• 1 1/2 Tbsp

  milk - to brush crust
• sprinkling of flour to brush crust