1 c. sugar
2 1/2 tbsp. cornstarch
2 c. water
2 eggs, beaten
1/2 c. lemon juice
1 tbsp. grated lemon peel
2 tbsp. butter

Combine sugar and cornstarch in saucepan; gradually add water, blending until smooth. Cook over medium heat, stirring constantly, until mixture becomes thick and clear. Remove from heat. Stir small amount of hot mixture into egg yolks. Add to hot mixture in saucepan and cook 2 minutes. Add lemon juice, peel, and butter; blend well. Serve warm or cold. Makes 2 3/4 cups.