Two-Crust Lemon Pie - cooking recipe

Ingredients

1 c. white sugar
3 Tbsp. cornstarch
2 egg yolks, beaten
1/3 c. lemon juice

Preparation

Beat all ingredients together, then add 1 1/2 cups of hot water.
Cook over medium heat until thickened, stirring constantly.
Pour thickened mixture into a 9-inch pie crust. Cover with second crust and seal edges.
Bake in a 350\u00b0 oven for 1 hour or until crust is golden brown.