Eileen’s Lemon Pie Filling

1 c Sugar
4 tb Corn starch
Salt
2 c Boiling water
2 Egg yolks
1 1/2 Lemons – juice and grated
-rind
1 tb Butter

Mix sugar, cornstarch and salt together. Add 2 cups of boiling water and
cook until clear. Add yolks of 2 eggs and cook about 3 minutes, stirring
constantly. Take off the heat and add the juice and rind of the lemons and
mix well. Pour into baked pie crust and allow to thicken.

Yields
1 Servings