Double (Or Two) Crust Lemon Pie - cooking recipe

Ingredients

1 pastry for a double-crust 9-inch pie
1 tablespoon cornstarch
1 1/4 cups sugar
3 large eggs
2 tablespoons butter, melted
1/3 cup fresh lemon juice
3 tablespoons water
2 teaspoons freshly grated lemon zest
1 tablespoon sugar

Preparation

Mix cornstarch with 1 1/4 cups sugar.
Beat eggs well in electric mixer.
Add sugar and cornstarch mix, melted butter, lemon juice and water.
Mix until well blended.
Pour into unbaked pie shell.
Cover with top crust.
Mix lemon peel and 1 tablespoon sugar together and sprinkle over top.
Make slit in top of pie for steam to escape.
Bake at 400\u00b0 for 35 minutes.