Grandma'S Lemon Cream Pie

• 1 c. sugar
• 5 Tbsp. cornstarch
• 1/4 tsp. salt
• 2 c. milk
• 3 egg yolks
• 3 Tbsp. butter
• 1 tsp. grated lemon peel
• 1/3 c. lemon juice
• 1 (9-inch) baked pie shell or graham cracker crust

1. In a saucepan, mix sugar, cornstarch and salt.
2. Add milk gradually and stir until smooth.
3. Cook over low heat, stirring constantly, until smooth and thick, about 10 minutes.
4. Stir a small amount of hot mixture into beaten egg yolks, then gradually add yolks to remaining hot mixture.
5. Continue cooking, stirring constantly, about 5 minutes.
6. Remove from heat.
7. Add butter, lemon peel and juice and blend thoroughly.
8. Pour hot filling into pie shell.
9. If made with a baked pie shell, top with meringue.
10. If a graham cracker crust is used, serve with whipped cream.

sugar, cornstarch, salt, milk, egg yolks, butter, lemon juice, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=753772 (may not work)