"Lemon Blossom Pie" - cooking recipe

Ingredients

3 egg yolks
2 tsp. grated lemon rind
1/3 c. lemon juice (2 to 3 lemons)
1 c. granulated sugar
1/4 tsp. salt
4 Tbsp. cornstarch
1 1/2 c. boiling water
2 Tbsp. butter or margarine
1 baked pie shell, cooled

Preparation

Stir together yolks, lemon juice and peeling, set aside.
In a saucepan mix sugar, cornstarch and salt, gradually stir in boiling water.
Bring to a boil over medium heat, stirring briskly. Continue to stir and let boil until clear and smoothly thickened (about 3 minutes).
Carefully stir in eggs and lemon mixture and boil, stirring, about 2 minutes.
Remove from heat and stir in butter.
Cool 5 minutes, then pour into baked pie shell.
Now ready for the meringue.