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Lemon Pie

1/2 cup butter
2 cups sugar
6 eggs, separated
1/2 cups cold water
2 tablespoons Cornmeal
Juice of 2 lemons
Rind of 1 lemon, grated
2 (9-inch) pie pans lined with unbaked crust

Cream butter and sugar; beat in egg yolks. Add water and cornmeal. Add lemon and grated rind. Fold in stiffly beaten egg whites. Pour into pie pans and bake at 350 degrees until brown.

From the recipes of Mrs. Johnson, Miami, TX

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