Lemon Pie Filling
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Lemon||1 Large, rinded and juiced|
|White sugar||1 Cup (16 tbs)|
1) In a double boiler, heat lemon juice, cornstarch, salt, egg yolks, sugar, 1 1/2 cups of boiling water. Stir continously with a wooden spoon until well mixed.
2) When the mixture turns thick, remove the vessel from heat and add in a tablespoon of butter.
3) Let cool before pouring into the pie shell.
4) Serve the Lemon Pie chilled, garnished with whipping creams and thin lemon wedges.