Lemon Cream Pie - cooking recipe

Ingredients

baked 9-inch pie shell
3/4 c. sugar
2 Tbsp. cornstarch
1/2 tsp. salt
1 1/2 c. rich milk
2 well beaten egg yolks
1/4 c. lemon juice
1/4 tsp. grated lemon rind

Preparation

Combine sugar, cornstarch, salt, milk and egg yolks and cook over low heat or use double boiler until thick.
Stir in lemon juice and grated lemon rind.
Cool the custard slightly; fill the pie shell.
Cover with meringue.