1 1/2 c. sugar
1/2 c. cornstarch
1 1/2 c. boiling water
3 egg yolks, beaten
1/3 c. lemon juice
1 Tbsp. lemon peel
3 Tbsp. butter
1 baked 9-inch pastry
Mix sugar and cornstarch together in 1 1/2 quart glass
bowl. Add boiling water and cook 2 minutes; stir. Cook 2 1/2
minutes longer or until translucent; stir again. Gradually
add some of hot mixture to beaten egg yolks, then add to
remaining mixture. Mix well. Cook 45 seconds. Stir in lemon
juice, peel and butter; pour into baked pie crust. Cool. Top
with whipped cream or meringue.
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