3 tbsp. cornstarch
2 egg yolks
1 c. sugar, divided
2 tbsp. butter
3/4 c. water
grated rind of 1 lemon
1/4 c. lemon juice
a few drops of lemon extract or a few drops lemon oil (optional)

Mix cornstarch and sugar (save 2 tablespoons of sugar for later on) in the top of a double boiler. Whisk in water slowly. Cook over hot water until mixture thickens, stirring constantly to prevent lumping. Add lemon juice. Add egg yolks mixed with the 2 tablespoons sugar saved earlier. Cook for 3 minutes. Beat until smooth.

Add butter, grated lemon and lemon extract.

Can be used for pies or turnovers. Quick turnovers can be made by cutting Pillsbury Pie crusts into quarters, fill, then fold over and seal edge. Bake or fry til golden. Or use filling in mini-pie makers or turnover molds.

Recipe can be doubled and stored refrigerated in a jar for up to 1 week.

Submitted by: CM