Lemon Pie Filling - cooking recipe

Ingredients

3 large eggs
1 tsp. lemon rind
1/2 c. fresh lemon juice
7 Tbsp. cornstarch
1 1/2 c. sugar
1/4 tsp. salt
1 1/2 c. hot water
2 Tbsp. butter

Preparation

Separate eggs while cold.
Beat yolks with fork.
Set whites aside at room temperature for meringue.
Measure cornstarch, sugar and salt into heavy 2-quart saucepan.
Mix well, using wooden or metal spoon.
Add hot water and stir until smooth; put over high heat and bring to boil, stirring constantly.
When mixture begins to thicken, reduce heat, let bubble for 8 minutes, remove and add some of hot mixture into egg yolks and beat until blended.
Then add hot mixture.
Cook at medium heat for 5 minutes.
Add rind and butter; then add lemon juice in 1/4 teaspoons and stir each time. Let cool.