Grandma’s Lemon Pie
1 9-inch baked, cooled pie shell
1 cup sugar
1/3 cup corn starch
2 cups water
3 eggs
3 tablespoons butter
juice of large lemon
In a pot, combine sugar and corn starch. Slowly add 2 cups water. Bring to boil slowly. Boil one minute. Stir constantly. Beat eggs. Stir in one half of hot, sweet mixture. Put back into pot. Stir in rest of hot, sweet mixture. Cook, stirring constantly, until mixture is thick. Do not boil eggs. Turn off heat. Add butter and lemon juice. Pour into cooled pie shell. Chill in refrigerator for several hours or overnight, until well set.
