1 1/3 c. sugar
1/2 c. cornstarch
1 1/2 c. boiling water
3 slightly beaten egg yolks
1/2 c. lemon juice
1 tbsp. grated lemon peel
3 tbsp. butter
9 inch baked pastry shell

In 4 cup glass measuring cup blend sugar and cornstarch. Stir in boiling water and cook 4-5 minutes, stirring several times to blend ingredients. When mixture becomes translucent, gradually add a little hot mixture to egg yolks, stirring well.

Add egg yolk mixture to hot mixture, stirring well. Cook 30-60 seconds more until mixture is thick and even. Stir in lemon peel and butter and pour into baked pie shell. Cool before serving.