Lemon Pie

Lemon Pie

1 cup sugar

1 ¼ cup water

1 TB butter

¼ cup cornstarch

3 TB cold water

6 TB lemon juice

1 tsp grated lemon peel

3 eggs yolks 2 TB milk

1 8-in baked pastry shell

Combine sugar, water, and butter; heat until sugar dissolves.  Add cornstarch blended with cold water; cook slowly until clear, about 8 minutes.  Add lemon juice and peel; cook 2 min. Slowly add egg yolks beaten with milk; bring to boiling.  Cool.  Pour into baked shell.