2 tbsp. cornstarch
2 tbsp. flour
enough water to dissolve
2 cups boiling water
2 cups sugar
1 tbsp. butter
grated rind of 1 lemon
juice of 2 lemons
4 egg yolks
9-inch prebaked pie crust or Graham crust

2 tbsp. each cornstarch and flour, dissolved in a little cold water.

Add 2 cups boiling water and let boil for about 5 minutes. While boiling, add 2 cups sugar and a tablespoon of butter. Then add the grated rind of 1 lemon, the juice of 2 lemons and the yolks of 4 eggs.

Pour the cooked filling into a prebaked pie crust and refrigerate for 2 hours before serving.

Optional: Use stiffly beaten egg whites (add 2 tsp. sugar per white) as a meringue for the top, if desired, or store bought whites or meringue powder may be used to top the pie.