Lemon Pie Filling

1 c Sugar
4 tb Corn starch
Salt
2 c Boiling water
2 Egg yolks
1 1/2 Lemons - juice and grated rind
1 tb Butter

Mix sugar, cornstarch and salt together. Add 2 cups of boiling water and cook until clear. Add yolks of 2 eggs and cook about 3 minutes, stirring constantly. Take off the heat and add the juice and rind of the lemons and mix well. Pour into baked pie crust and allow to thicken.

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