Lemon Cream Pie Filling
|Milk||2 Cup (32 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Eggs||2 , separated|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Corn starch||1⁄3 Cup (5.33 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
Blend milk, sugar and salt in 2-quart sauce pan.
Heat over medium-high heat.
Meanwhile mix cornstarch and water to a smooth paste.
Add the paste to the warm milk mixture stirring constantly and cook until thickened about 8 minutes over low heat.
Beat egg yolks slightly with fork.
Then add small portion of custard mixture to the egg yolks, blending well.
Return the egg mixture to the custard and cook about 2 minutes.
Remove from heat.
Add lemon juice and rind.
Cool before placing in baked pie shell.