Lemon Pie
½ cups sugar
1/3 cup cornstarch
1 ½ cups water
3 egg yolks, slightly beaten
3 T. butter
3 cup freshly squeezed meyer lemon juice
3 T. grated lemon rind
1 (9-inch) baked piecrust or prepared graham cracker crust
1. In saucepan, mix the sugar, cornstarch and water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute.
2. Slowly stir at least half the hot mixture into lightly beaten egg yolks. Blend this mixture into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth.
3. Blend in the butter, lemon juice, and grated lemon rind.
4. Pour into baked piecrust or graham cracker crust.
5. Cover with meringue or freshly whipped heavy whipping cream.
