1 c. sugar
2 c. milk
3 tbsp. butter
5 tbsp. cornstarch
3 egg yolks (4 if sm.)
1 tsp. grated lemon peel
1/4 tsp. salt
1/3 c. lemon juice

In saucepan, mix sugar, cornstarch and salt. Add milk gradually; stir until smooth. Cook over low heat until thickened, about 10 minutes. Gradually stir small amounts of hot mixture into slightly beaten egg yolks and slowly combine egg yolks with remaining hot mixture. Continue cooking, stirring constantly about 5 minutes.

Remove from heat; add butter, lemon peel and lemon juice. Blend thoroughly. Cool it awhile and then pour into single cooked pie shell. Be sure eggs are room temperature. Leave out at night. Spread with meringue.