Lemon Cream Pie Mix in saucepan: 1 c. water 1/2 c. milk 1 1/2 c. sugar 1/4 tsp. salt 1-1/2 tbsp. lemon rind, grated about 7 T. cornstarch 3 egg yolks 2 T. butter juice of one lemon Bring to a boil. Mix cornstarch and 1/2 cup cold water together. Add gradually to the boiling mixture to thicken, until it comes off the spoon as a blob. Remove from the heat. Beat egg yolks, then add the yolks to the entire sauce. Add butter and juice of a lemon to the sauce. Reheat a little. Cook and beat before adding to pie crust. Top with sweetened whipped cream.
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