Ingredients

1-2 Crusts, pie crust recipe or refrigerated crusts
1/4 Cup Cornstarch
1/4 Cup Water
1 1/2 Cup Boiling Water
1 1/4 Cup Granulated Sugar
1 Tablespoon Butter
2 Eggs, slightly beaten
2 Tablespoons Lemon Rind/Zest
1/4 Cup Lemon Juice, fresh or bottled

Directions

Blend cornstarch and 1/4 cup water in a sauce pan. Stir 1 1/2 cups boiling water into cornstarch mixture and cook over medium heat, stirring constantly until mixture thickens and bubbles. Cook 1 minute. Remove from heat and stir in sugar and butter. Cool about 10 minutes. Blend into cornstarch mixture the eggs, lemon juice and rind. Stir well. Pour into pastry lined pan, cover with top crust and flute edges. Brush with milk for a glaze on crust and sprinkle with sugar. Make slits in top crust. Bake at 425º for 10 minutes then lower to 375º for 30 minutes.

Notes