Lemon custard pie

place in a saucepan

one cup of sugar,
one and one-half cups of water,
one-half cup of cornstarch.

stir to dissolve and then bring to a boil, and cook for five minutes.

now add rind of one-quarter lemon, grated,
juice of two lemons,
yolks of two eggs.

beat to thoroughly mix and then pour into pie plate prepared as for custard pie. bake in a moderate oven for twenty-five minutes and then cover with meringue made of whites of eggs.

read the passage on the left to answer the following questions:
1)
why might the first three ingredients need to be dissolved before they are brought to a boil?
a) the yolks of the eggs may melt.
b) the saucepan will be too hot to touch.
c) the water will not be able to boil if they are not dissolved first.
d) if they are not fully dissolved first, the cornstarch may clump up.
2)
what could the author have added to make this recipe easier to understand?
a) the author could have included a photo of mrs. wilson.
b) the author could have included a biography of mrs. wilson.
c) the author could have included information about the origin of the recipe.
d) the author could have included multiple photos showing each step in the process of making the pie.