Grandmother Hickman's Lemon Pie
1 1/2 cups waterjuice and grated rind of 1 large Lemon (or to taste)
1 cup sugar
4 TBS cornstarch
dash of salt
3 eggs
2 TBS butter
In medium sauce pan combine sugar and cornstarch, add the water, lemon juice, zest and salt. Wisk the eggs in a bowl and add to the sauce pan. Cook over medium heat stirring constantly until it begins to thicken and boil. Cook 2 minutes stirring constantly. Take off heat and add butter. Cool slightly and pour into a cooked pie crust. Serve cold with whipped cream.
note: Grandmother Hickman cooled the pudding completly and folded in a large dollop of sweetened whipped cream before adding to the cooked pie crust.
