Lemon Pie Filling - eggs

Method

• Separate eggs while cold.
• Beat yolks with fork.
• Set whites aside at room temperature for meringue.
• Measure cornstarch, sugar and salt into heavy 2-quart saucepan.
• Mix well, using wooden or metal spoon.
• Add hot water and stir until smooth; put over high heat and bring to boil, stirring constantly.
• When mixture begins to thicken, reduce heat, let bubble for 8 minutes, remove and add some of hot mixture into egg yolks and beat until blended.
• Then add hot mixture.
• Cook at medium heat for 5 minutes.
• Add rind and butter; then add lemon juice in 1/4 teaspoons and stir each time. Let cool.