1 c. water
1/2 c. milk
1 1/2 c. sugar
1/4 tsp. Salt
1 1/2 tbsp. lemon rind, grated
Mix in saucepan: Bring to a
boil. Mix about 7 tablespoons of cornstarch and 1/2 cup cold
water together. Add gradually to the boiling mixture to thicken,
until it comes off the spoon as a blob. Remove from the heat.
Beat 3 egg yolks, then add the yolks to the entire sauce. Add 2
tablespoons butter and juice of a lemon to the sauce. Reheat a
little. Cook and beat before adding to pie crust. Top with
sweetened whipped cream.
