*Ingredients:
+Lemon filling
°3 large egg yolks
°1 1/2 cups of sugar
°7 tablespoons of cornstarch
°1/4 teaspoon salt
°1 1/2 cups hot water
°1/2 cup fresh lemon juice
°2 tablespoons of butter or margarine
°baked 9-inch pie shell
*Directions:
Make the filling. In a heatproof bowl, gently whisk the egg yolks to break them up, then set aside.
In a heavy medium saucepan, mix the sugar, cornstarch, and salt together. Stirring in hot water to smooth. Bring to boil on high heat, stir. When the mixture begins to thicken, reduce the heat to medium-low and cook, stirring, over low heat for 5 minutes. Remove the pot from the fire. Stir a few spoonfuls into the yolks. Stirring yolk mixture to sugar mix in saucepan. Cook over moderate heat, stirring, until thick and bubbling, 3 to 5 minutes.
Remove the pot from the fire. Add lemon juice and butter. Lay a piece of waxed paper directly on top of the filling and let the pot cool on a wire rack.
Remove waxed paper and spoon cooled filling into baked pie crust. Serve or cover and refrigerate for up to a day
Enjoy !
