Grandmother Hickman's Lemon Pie

Grandmother Hickman's Lemon Pie

1 1/2 cups water
juice 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.