Lemon Pie

Lemon Pie

*Makes 1 - 9" pie

1 1/4 cup white sugar

1 1/4 cup water

2 TB butter

1/3 cup cornstarch

1/2 cup cold water

4 egg yolks

3 TB milk

1/2 cup fresh lemon juice

1 1/2 tsp lemon zest

1 9" baked pie shell

Combine sugar, water and butter in saucepan and heat until the sugar dissolves.  Blend the cornstarch with the cold water and to the hot mixture.  Cook slowly until clear, about 8 minutes.  Beat egg yolks with the milk and slowly stir into the cooking clear mixture.  Cook 2 more minutes, stirring constantly.  Remove from the heat and stir in the lemon juice and peel.

Pour mixture into baked pie shell and cover with plastic wrap and chill until set.  (I'm guessing this would be good served plain or with a dollop of whipped cream on top.)

Recipe Source: Lillian Ulmer/Aunt Dorothy