Lemon Pie Filling

By Nellibean

Ingredients

• 1 1/2 C. Sugar
• 1/3 C. + 1 T. Cornstarch (mom adds a little more to make it firmer)
• 1 1/2 C. Water
• 3 Egg Yolks, slightly beaten
• 3 T. Butter
• 2 tsp. grated Lemon Peel
• 1/2 C. Lemon Juice

Preparation

Step 1

Mix the sugar and cornstarch together in a saucepan. Put over medium heat and slowly stir in water. Stir until it thickens and boils for about 1 minute. Take mixture off of the heat. Slowly mix about half of the mixture into the eggs while beating with a hand mixture. This will keep the eggs from cooking lumpy. Put eggs and mixture all in the saucepan and place on heat again. Stir until boiling. Boil for about 2 minutes. Remove from heat. Add remaining ingredients. Pour into pie shell, cover with saran wrap, and refrigerate.