Lemon Pie Filling

tartlet 2147173 640– As recorded by Delaures Fikstad Harkness, Granddaughter

1 cup sugar (not quite 1 cup)

1 cup water

2 -3 T. cornstarch

2 egg yolks

1 lemon juice and rind of

1 T. butter

 

Pour water into small cooking pot and begin heating.  Mix sugar and cornstarch and add to the water.  Cook until clear.  Whip egg yolks with a fork in a small bowl.  Add a bit of sugar/cornstarch mixture into the bowl to heat the yolks and keep them from cooking when added to the hot sugar/cornstarch mixture.  Add warmed yolks, stirring constantly.  Add lemon juice and grated rind.  When mixture reaches desired consistency, add butter and take pot off heat.  Cool.  Fill prebaked pie crust.

Egg whites can be used to make meringue.