3/4 c. sugar
2 tsp. cornstarch
1 sm. can evaporated milk
1/2 c. water
2 beaten egg yolks
2 tbsp. lemon juice
1 tsp. lemon rind

Combine sugar and cornstarch in small saucepan. Gradually stir in evaporated milk, water and egg yolks. Cook over medium-low heat, stirring constantly, until mixture just comes to a boil and thickens. Cool slightly. Stir in lemon juice and rind. Serve warm or chilled over fruit, ice cream or cake. Makes 1 3/4 cups.