Lemon Pie Filling - cooking recipe

Ingredients

1 baked pastry shell
1 1/2 c. water
6 Tbsp. cornstarch
1 1/2 c. sugar
1/2 tsp. salt
3 egg yolks
1 1/2 Tbsp. butter
6 Tbsp. lemon juice (fresh is best)
rind of 1 lemon

Preparation

Blend cornstarch, sugar and
salt
in
a saucepan.
Add water. Heat rapidly and when thick add well beaten egg yolks. Cook 15 minutes; watch and stir.
Blend in butter, lemon juice and rind. Pour into 9-inch
baked
pie
shell
and cover with meringue made from the
three
egg whites.
Bake eight minutes at 400\u00b0.