Lemon Cream Pie

8" baked pie shell
1/2 cup cornstarch
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups water
4 egg yolks, slightly beaten
1/4 cup lemon juice
2 tbsp grated lemon peel
2 tbsp margarine


In a small saucepan, combine cornstarch, sugar and salt. Gradually add 1 1/2 cups water, stirring until smooth. Over medium heat, bring mixture to boil, stirring constantly. Boil for one minute. Remove mixture from heat. Quickly stir half of hot mixture into egg yolks, mixing well. Return to saucepan, blending well. Over medium heat, return to boiling. Stir and boil for one minute. Remove from heat, stir in lemon juice, lemon peel and margarine. Pour immediately into pie shell. Let cool and top with fresh whipped cream.


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